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Kumolu-Johnson, C.A., P.E. Ndimele, O.A. Ayorinde and T.I. Ojikutu, 2015. Preliminary study on the antioxidative and anti-fungal effects of ginger oil on the shelf life of hot smoked fish. Am. J. Food Technol., 10: 78-84. CrossRefDirect Link |
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Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel
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How to cite this article
Egbal O. Ahmed, Mohammed E. Ali, Regiah A. Kalid, Hana M. Taha and Asgad A. Mahammed, 2010. Investigating the Quality Changes of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera. Pakistan Journal of Nutrition, 9: 481-484.
DOI: 10.3923/pjn.2010.481.484
URL: https://scialert.net/abstract/?doi=pjn.2010.481.484
DOI: 10.3923/pjn.2010.481.484
URL: https://scialert.net/abstract/?doi=pjn.2010.481.484