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Storage stability of hot smoked spiced african catfish (Clarias gariepinus)
Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stabili...
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| Hoofdauteurs: | , , |
|---|---|
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
ISEKI_Food Association (IFA)
2022-04-01
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| Reeks: | International Journal of Food Studies |
| Onderwerpen: | |
| Online toegang: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959 |
| Tags: |
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