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https://csirspace.foodresearchgh.site/handle/123456789/1046Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Bonsu, L. A. | - |
| dc.date.accessioned | 2018-02-01T13:08:24Z | - |
| dc.date.available | 2018-02-01T13:08:24Z | - |
| dc.date.issued | 1976 | - |
| dc.identifier.citation | Conference on Handling, Processing and Marketing of Tropical Fish: London, U. K., 5-9 July, 1-19 | en_US |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/1046 | - |
| dc.description.abstract | The paper examines handling methods at sea and ashore in relation to three levels of fishing in Ghana. Deterioration in fish quality is attributed to prolonged exposure of fresh fish to high ambient temperatures (26°C - 34°C) during handling at sea, sale ashore by bargain with a series of agents and during transportation to processing sites. It is suggested that proper use of ice at all stages of handling will preserve the initial quality of fish. The need for research, inspection and quality control of fresh and fro zen fish is expressed | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tropical Product Institute | en_US |
| dc.subject | Fish handling | en_US |
| dc.subject | Fresh fish | en_US |
| dc.subject | Ghana | en_US |
| dc.title | Handling fresh fish in Ghana | en_US |
| dc.type | Other | en_US |
| Appears in Collections: | Food Research Institute | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Handling_Fresh_Fish_Ghana_Bonsu.pdf | 7.7 MB | Adobe PDF |  View/Open |
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