Improved fish processing and preservation techniques in Lake Chad
Improved fish processing and preservation techniques in Lake Chad were carried out at Federal College of Freshwater Fisheries Technology, Baga, Borno State, Nigeria. Experiments were carried out using either Kainji Gas Smoking Kiln, Watanabe Kiln, Salting and Solar Drying. The improved (Modern) methods of preservation are faster, more durable, ensure a greater varieties of fish products, render bacteria actions ineffective and above all, products are more appetizing than the traditional preservative techniques but the latter are cheaper and easier to design with local materials.
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| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2009
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| Subjects: | Fisheries, Nigeria, Chad L., freshwater environment, Processing fishery products, Curing, Drying, Processed fishery products, |
| Online Access: | http://hdl.handle.net/1834/38060 |
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