Organoleptic Assessment and Proximate Analysis of Stored Tilapia guineensis
Oriakpono Obemeata & Ndome Christopher · Annual Research & Review in Biology · 2012
The organoleptic and proximate analysis of Tilapia guineensis were assessed at two stored temperatures, -18ºC and 4ºC for 4 weeks. Graded results revealed a general decline in organoleptic properties such as colour, texture, freshness, and taste of the fishes stored at the two te...
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