Effect of Selected Wood Smoke on Physicochemical and Sensory Qualities of Tilapia (Oreochromis niloticus)
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DOI: 10.1080/10498850.2020.1856260
Abstract: ABSTRACT Different preservation and processing techniques have been used to extend the shelf life of fish. Smoking is a technique that enhances the flavor, color, texture, and shelf life of fish. This study was conducted… read more here.
Keywords: sensory qualities; tilapia oreochromis; oreochromis niloticus; physicochemical sensory ... See more keywords