Sensory quality of smoked Clarias gariepinus (Burchell, 1822) as affected by spices packaging methods
Effect of packaging materials and spices on the sensory quality of smoked Clarias gariepinus (Burchell, 1822) was evaluated. The smoked C. gariepinus treated with garlic, ginger, garlic–ginger homogenate, and the control (unpreserved) was stored for 112 days at ambient temperature inside plastic (po...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
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| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1597880 |