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Browsing by Keyword Smoked fish

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Showing results 1 to 20 of 20
TitleAuthor(s)Issue DateType
Assessment of storage stability of smoked and dried fish packaged in polystyrene and vacuum packsHodari-Okae, M. A.; Plahar, W. A.; Osei-Yaw, A.1996Technical Report
Comparative evaluation of three traditional smoked anchovy storage structures at AkplabanyaPlahar, W. A.; Nerquaye-Tetteh, G. A.; Hodari-Okae, M.1993Technical Report
Comparative studies on the microbial quality of smoked sardine, Sardinella aurita in three market centres and three smoking sites in the Cape Coast MunicipalityAnnan, T.2008Thesis
Development of an integrated quality assurance system for the traditional sun-dried anchovy industry in GhanaPlahar, W. A.; Nerquaye-Tetteh, G. A.; Annan, N. T.1997Technical Report
Effect of fuel wood type on the quality of smoked fish - Chrysichthys auratusNerquaye-Tetteh, G. A.; Dassah, A. L.; Quashie-Sam, S. J.2002Article
Effect of storage conditions on the quality of smoke-dried herring (Sardinella eba)Plahar, W. A.; Pace, R. D.; Lu, J. Y.1991Article
Effect of storage methods on some quality indices of smoked herrings (Sardinella eba)Plahar, W. A.; Amevor, W. K.2003Technical Report
Effect of traditional storage on the quality of smoked anchovy (Anchoa guineensis) at AkplabanyaPlahar, W. A.; Nerquaye-Tetteh, G. A.; Hodari-Okae, M.; Kpodo, K. A.1993Technical Report
Effect of traditional storage on the quality of smoked anchovy (Anchoa guineensis) at Tema ManheanPlahar, W. A.; Nerquaye-Tetteh, G. A.; Hodari-Okae, M.; Kpodo, K. A.1992Technical Report
Evaluation of fuel wood quality of four tree species used for fish smoking in the Sene district of the Brong Ahafo Region of GhanaNerquaye-Tetteh, G. A.; Quashie-Sam, S. J.; Dassah, A. L.2002Article
Hot smoke fish curingCaurie, M.; Lee, T. C.; Salomon, M.; Chichester, C. O.1974Article
Introduction of simplified grading system for the production of hygienic smoked fish by processors for Ghanaian premium marketsAtikpo, M. O.; Nkansah, J.; Avega, B.; Kwarteng, E.2017Other
Marketing of smoked fish at ElminaKuranchie, P. A.1972Technical Report
Moisture content and pH measurements of smoked tilapia (Oreochromis niloticus)Amponsah, S. K. K.; Dowuona, S.; Oduro-Yeboah, C.; Nketia, S.2018Technical Report
Nutritive composition of smoke dry herrings in GhanaLu, J. Y.; Pace, R. D.; King, W. M.; Plahar, W. A.1988Article
On-site evaluation of improved traditional smoked fish storage techniques in selected fish processing communitiesPlahar, W. A.; Nerquaye-Tetteh, G. A.; Hodari-Okae, M.1994Technical Report
Operation of the chorkor smoker/oven and some food recipes using smoked fishAbbey, L. D.2003Other
Quality changes during short term storage of smoked anchovy at Tema ManheanPlahar, W. A.; Hodari-Okae, M.; Kpodo, K. A.1992Technical Report
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in GhanaBomfeh, K.; Jacxsens, L.; Amoa-Awua, W.; Tandoh, I.; Afoakwa, E. O.; Gamarro, E. G.; Ouadi, Y. D.; Meulenaer, B. D.2019Article
Traditional storage of smoked anchovy (Anchoa guineensis) at AkplabanyaNerquaye-Tetteh, G. A.; Plahar, W. A.1992Technical Report
Showing results 1 to 20 of 20