B. S. Bada

Quality and Shelf – Life Assessment of Variously Processed Catfish and Tilapia Stored at Ambient Temperature

K. A. Olatunde, O. Bamgbose, T. A. Arowolo, F. O. A. George & B. S. Bada · Current Journal of Applied Science and Technology · 2013

Aims: The effects of oven – drying (OVD), brining and oven – drying (BOVD) and smoking (SMK) on quality and shelf – life of Catfish (Chrysichthys nigrodigitatus) and Tilapia (T. zillii) were evaluated. Study Design: Completely randomised block design. Place and Duration of Study:...