Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage Effects of citric acid, onion and ginger on the sensory properties and stability of intermediate moisture smoked fish during storage

by Okonkwo, T.M., FAO, Rome (Italy). Fishery Industries Div. eng, Expert Consultation on Fish Technology in Africa eng 22-25 Oct 1991 Accra (Ghana), Obanu, Z.A., Okotete, I.O. (Nigeria Univ., Nsukka (Nigeria)), FAO, Rome (Italy). Div. des Industries de la Peche fre, Consultation d'Experts sur la Technologie du Poisson en Afrique fre 22-25 Oct 1991 Accra (Ghana)
Published 1993