CHEMICAL COMPOSITION OF STORED SMOKED CLUPEIDS, ETHMALOSA FIMBRIATA AND SARDINELLA MADERENSIS AFTER PRESERVATIVE TREATMENT WITH CITRUS ESSENTIAL OIL
The preference for smoked fish by Nigerians has made it imperative that the quality of smoked fish product be assessed during storage to reduce the loss associated with storage by bacteria which has a direct effect on the nutrient content of the fish. This study aimed to examine the preservative po...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Stefan cel Mare University of Suceava
2024-09-01
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| Seria: | Food and Environment Safety |
| Hasła przedmiotowe: | |
| Dostęp online: | http://fens.usv.ro/index.php/FENS/article/view/1027/885 |
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