Now showing items 1-2 of 2

  • High temperature salting of mince of small sized fish 

    Sorinmade, S.O.; Talabi, S.O.; Aliu, A. (Nigerian Institute for Oceanography and Marine ResearchLagos, Nigeria, 1982)
    Freshly caught small sized fish species were transported to the laboratory gutted and washed before mechanical separation into bone and mince. Duplicate batches of the mince were then treated with seven different ...
  • Studies on storage characteristics of fish 

    Sorinmade, S.O.; Talabi, S.O.; Banwo, A. (1984)
    A preliminary investigation was conducted with freshly caught West African long croaker (Pseudotolithus typus). Half of the fish stored at ambient temperature (28 - 32oC) for 5, 12, 13, 24 and 36 hours were gutted. These ...