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This experiment was conducted to investigate the effect of two processing methods (smoking and solar drying) on the proximate content, organoleptic characteristics and nutritional qualities of Clarias gariepinus. The moisture content of the smoked fish sample was lower (8.10%) than that of the sun dried sample (25.00%). The crude protein, carbohydr...
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This experiment was conducted to investigate the effect of two processing methods (smoking and solar drying) on the proximate content, organoleptic characteristics and nutritional qualities of Clarias gariepinus. The moisture content of the smoked fish sample was lower (8.10%) than that of the sun dried sample (25.00%). The crude protein, carbohydr...