Spicing: A means of improving organoleptic quality and shelf life of smoked catfish
The organoleptic quality and shelf life of smoked catfish (Clarias gariepinus) was studied over a period of eight (8) weeks after application of spices. Forty (40) chunks of fresh C. gariepinus were dipped in 10% brine solution and distributed into 4 treatments of 10 chunks each, A (100 g ginger), B...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2021-09-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227621002349 |