Fabrication and Performance Evaluation of A Hybrid Fish Smoking Kiln-Reference-Cited by-同舟云学术

Fabrication and Performance Evaluation of A Hybrid Fish Smoking Kiln

Published:2016-05-13 Issue:3 Volume:41 Page:e12935
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Alakali J.S.¹,Adekoyeni O.O.²,Alaka I.C.³,Faasema J.¹,Torvor T.¹

Affiliation:

1. Department of Food Science and Technology; University of Agriculture; Makurdi Nigeria

2. Department of Food Science and Technology; Federal University; Dutsin-Ma Nigeria

3. Department of Food Science and Technology; Ebonyi State University; Abakaliki Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12935/fullpdf

Reference16 articles.

1. Design and construction of fish smoking kiln;Adamu;J. Eng. Technol. Res.,2013

2. Comparative quality assessment of fish (Clarias gariepinus) smoked with cocoa pod husk and three other different smoking materials;Adebowale;J. Food Technol.,2008

3. Smoke-curing of fish by artinasal fisherfolks in Ilaje, Ondo State, Nigeria;Adeparusi;ASSET Series A,2003

4. Design, fabrication and performance evaluation of an improved fish smoking kiln;Alakali;J. Food Process. Preserv.,2013

5. Effect of drying methods on the nutritional composition of three species of (Bongo sp., Sardinella sp., and Heterotis niloticus);Akinneye;J. Fish Int.,2007

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