Assessment of Quality of Smoked Fish Using Briquettes Crafted from Rice Husks and Fruit Peels
Author:
Affiliation:
1. Department of Animal Health and Production, of the Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Bénin
Funder
Organization for Women in Science for the Developing World
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2326849
Reference24 articles.
1. Smoking of fish: a critical review
2. Contamination of smoked fish and smoked-dried fish with polycyclic aromatic hydrocarbons and biogenic amines and risk assessment for the Beninese consumers
3. Performance Characterization of a Locally Developed Fish Smoke-Drying Kiln for Charcoal and Briquette
4. Aquimer. (2022). Nutritional composition of aquatic products. https://www.nutraqua.com/en/compositions.html?cid%5B%5D=7&cid%5B%5D=28&view=compare
5. Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
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