Open AccessThe Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)
Author(s) -
Oyarekua Mojisola Adenike
Publication year - 2014
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000333
Subject(s) - pepper , food science , thiobarbituric acid , catfish , clarias gariepinus , chemistry , smoked fish , proximate , water content , fish <actinopterygii> , antioxidant , biology , biochemistry , fishery , lipid peroxidation , geotechnical engineering , engineering