Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)-Reference-Cited by-同舟云学术

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Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)

Published:2024-03 Issue:5 Volume:10 Page:e27401
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Geraldo Vivianne,Ampofo-Asiama Jerry,Adinortey Cynthia A.,Okyere Isaac,Tulashie Samuel Kofi,Kwasi Nuer Alexander Tetteh,Nkansah Samuel Bridge,Omega Selorm,Seidu-Larry Salifu,Kizzie-Hayford Nazir^ORCID

Publisher

Elsevier BV

Reference53 articles.

1. The State of World Fisheries and Aquaculture 2020,2020

2. Fish consumption behaviour and perception of food security of low-income households in urban areas of Ghana;Onumah;Sustainability,2020

3. Fish smoking in Ghana: a review;Sakyi;Journal of FisheriesSciences.Com,2019

4. Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part I. Proximate composition, fatty acids, minerals, trace elements and vitamins;Steiner-Asiedu;Food Chem.,1991

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Detection Limits of Insect Fragments in Spiked Whole Wheat Flour Using Multiplex Polymerase Chain Reaction (PCR);Journal of Food Protection;2024-10

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