Nutritional and Keeping Qualities of Processed Nile Tilapia
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Post harvest losses of Nile Tilapia (Oreochromis niloticus) may occur at different points, from capture to marketing. Therefore of utmost importance is the prevention of these losses in nutritive value of the fish through processing. However, there are no adequate statistics to show the extent at which these processing methods change the biochemical constituents and the microbial population in relation to the nutritive and the keeping qualities of processed O. niloticus. Thus, this book brings to fore some biochemical and microbial changes using different processing methods of salting, smoking and solar drying with their effects on the nutritional status, keeping quality and acceptability of the processed O. niloticus.
Autor Johnson Olusegun Oyero
Autor Suleiman O.E. Sadiku
Größe 220 x 150 mm