Organoleptic Characteristics and Eating Acceptability of Traditionally Smoke-dried Tilapias Using Four Different Heat Sources
This study evaluated the organoleptic characteristics and eating acceptability of traditionally smoked-dried Tilapia fish species, Oreochromis mossambicus (Saltwater) and Oreochromis niloticus (Freshwater) using four locally available fuel wood types: Mahogany (Khaya ivorensis), African Pear (Klainedoxa gabonensis), Ab...