Relation of Smoking Parameters to the Quality and Consumer Acceptability of Smoked Mackerel Fish (Scromber scombrus)
A. O. Oyeniyi, T. A. Akinyemi, A. F. Bankole, J. O. Olaniyan & Y. M. Oluroye · Current Journal of Applied Science and Technology · 2020
The effects of heat sources (oven, charcoal and stove) on roasted mackerel fish was investigated on proximate composition and sensory evaluation of roasted mackerel fish (Scromber scombrus). The fish sample was thawed, cut, eviscerated, washed with brine solution and roasted at a...
Open access
Research Article
10.9734/cjast/2020/v39i2630900