Corpus ID: 12242265

Influences of Drying Methods on Nutritional Properties of Tilapia Fish (Oreochromis nilotieus)

@article{Chukwu2009InfluencesOD,
  title={Influences of Drying Methods on Nutritional Properties of Tilapia Fish (Oreochromis nilotieus)},
  author={O. Chukwu},
  journal={World Journal of Agricultural Sciences},
  year={2009},
  volume={5},
  pages={256-258}
}
  • O. Chukwu
  • Published 2009
  • Chemistry
  • World Journal of Agricultural Sciences
  • The effects of two different drying methods (smoking kiln and electric oven) on nutritional properties of tilapia fish (Oreochromis nilotieus) were determined. Purchased quantities of tilapia fish were shared into two parts: one part was used to determine the nutritional properties 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 70-85°C for 20 hours and the remaining one was dried using electric oven at a temperature… CONTINUE READING
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