Publication Date:
2021-07-14
Description:
Improved fish processing and preservation techniques in Lake Chad were carried out at Federal College of Freshwater Fisheries Technology, Baga, Borno State, Nigeria. Experiments were carried out using either Kainji Gas Smoking Kiln, Watanabe Kiln, Salting and Solar Drying. The improved (Modern) methods of preservation are faster, more durable, ensure a greater varieties of fish products, render bacteria actions ineffective and above all, products are more appetizing than the traditional preservative techniques but the latter are cheaper and easier to design with local materials.
Description:
Includes:- 3 table.;4 refs.
Keywords:
Fisheries
;
Nigeria
;
Chad L.
;
freshwater environment
;
Processing fishery products
;
Curing
;
Drying
;
Processed fishery products
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
63-65
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