Physical and chemical characterization of African catfish smoked sausage with different liquid smoke concentrations and immersion durations
Product diversification is needed to increase selling and marketing prices. One of them is the African catfish sausage product. Liquid smoke has been used commercially by the food industry. This study aimed to determine the physical and chemical properties of smoked African catfish after adding diff...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN FR |
| Publicado: |
EDP Sciences
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/e89323536baa4944b25b16deefc66837 |
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