Corpus ID: 16971005

Effects of Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus)

@article{Chukwu2009EffectsOD,
  title={Effects of Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus)},
  author={O. Chukwu and Ibrahim Mohammed Shaba},
  journal={World Journal of Agricultural Sciences},
  year={2009},
  volume={5},
  pages={114-116}
}
  • O. Chukwu, Ibrahim Mohammed Shaba
  • Published 2009
  • Chemistry
  • World Journal of Agricultural Sciences
  • The effects of two different drying methods (smoking kiln and electric oven) on proximate compositions of catfish (Clarias gariepinus) were determined. Purchased quantities of catfish were shared into two parts: one part was used to determine the proximate compositions of the raw fish and the other part was sub-divided into two; a part was dried using smoking kiln at a temperature range of 60°-70°C for 24 hours and the remaining one was dried using electric oven at a temperature range of 120 C… CONTINUE READING
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