Assessment of the physico-chemical and sensory properties of frozen fillets of tuna and tuna-related fish species marketed along the Tanga and Mtwara coastlines, Tanzania-Reference-Cited by-同舟云学术

Assessment of the physico-chemical and sensory properties of frozen fillets of tuna and tuna-related fish species marketed along the Tanga and Mtwara coastlines, Tanzania

Published:2022-11-28 Issue:1 Volume:25 Page:2661-2673
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Lujuo E.J.¹^ORCID,Mkupasi E.M.¹,Lamtane H.A.²

Affiliation:

1. Department of Veterinary Medicine and Public Health, Sokoine University of Agriculture, Morogoro, Tanzania

2. Department of Animal, Aquaculture and Range Sciences, Sokoine University of Agriculture, Morogoro, Tanzania

Funder

Sokoine University’s Department of Aquaculture, Animal and Range Sciences (DAARS) laboratories, Tanzania’s Deep Sea Fishing Authority (DSFA), and Mbeya University of Science and Technology

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2150211

Reference48 articles.

1. PELAGIC FISHES | Physiology of Tuna

2. FAO (2022). Sustainable Management of Tuna Fisheries and Biodervisity Conservation in the Areas Beyond Natural Jurisdiction (ABNJ). FAO project code: GCP/GLO/365/GFF Donor: 4581: 2 pp

3. URT, (2020). United Republic of Tanzania Agriculture and Fisheries Development Programme (AFDP): Project Design Report : Issue 5487–TZ; 154 pp

4. URT, (2019). National Report to the Scientific Comittee of the Indian Ocean Tuna Commission: United Republic of Tanznania Report No: IOTC-2019-SC21-NR28; PP 1–11

5. March 2020

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1. Correction;International Journal of Food Properties;2023-11-14