Journal ArticleOPEN ACCESS

Effects of chemical preservatives and liquid smoke on the microbial quality of smoked and oven dried tilapia fish (Oreochromis niloticus)

  • P O
  • . O
  • JP N
International Journal of Horticulture and Food Science (2023) 5(2) 35-44
DOI: 10.33545/26631067.2023.v5.i2a.176
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Abstract

…from the need to prevent spoilage, extend storage life, and …effective treatment methods for extending the fish's shelf life. …bacterium found in fish and shellfish living in saltwater and in …

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APA

P, O. O., . O., & JP, N. (2023). Effects of chemical preservatives and liquid smoke on the microbial quality of smoked and oven dried tilapia fish (Oreochromis niloticus). International Journal of Horticulture and Food Science, 5(2), 35–44. https://doi.org/10.33545/26631067.2023.v5.i2a.176

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