Smoking of fish: a critical review
Author:
Affiliation:
1. Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam
2. Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/15428052.2018.1495590
Reference54 articles.
1. Adeyeye, S. A. O. (2016). Effect of smoking methods on the quality and safety of traditional smoked fish (PhD Thesis). Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria, 188.
2. An Overview of Traditional Fish Smoking In Africa
3. Quality and Safety Assessment of Traditional Smoked Fish from Lagos State, Nigeria
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