Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets-Reference-Cited by-同舟云学术

Microbiological and biochemical spoilage of smoke-dried fishes sold in West African open markets

Published:2014-10 Issue: Volume:161 Page:332-336
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ikutegbe Victoria,Sikoki Francis

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Chemical composition and keeping qualities of a scaly fish tilapia, Oreochromis niloticus smoked with two energy sources;Abolagba;African Journal of General Agriculture,2008

2. Mycofloral of smoke-dried fishes sold in Uyo, Eastern Nigeria;Adebayo-Tayo;World Journal of Agricultural Sciences,2008

3. Effect of drying methods on the nutritional composition of three species of fish (Bonga sp., Sardinella sp. and Heterotis niloticus);Akinneye;Journal of Fisheries International,2007

4. Aflatoxins in smoked-dried fish sold in Abeokuta, Ogun State, South-west Nigeria;Akinyemi;COLERM Proceedings,2012

5. Fish and food security in Africa;Béné;World Fish Centre,2005

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