Fish are often prone to spoilage because of its high nutrient content which supports the
growth of pathogens. Processing methods could influence the quality of smoked fish. This …

This study is examined the effect of using different pretreatment methods on the quality of
smoke-dried sardine fish. The fish samples were pretreated using salt, and some natural …

Non-use of potassium bromate in bread making and printing of reproducible nutrition
information/claims on bread labels are vital for consumers' rights and protection in Nigeria …

The increasing use of synthetic antimicrobials has created a situation leading to a pond
ecological imbalance and enrichment of multiple multi-resistant pathogenic microorganisms …

Smoking is one of the techniques employed to prevent spoilage of meat. Traditional smoked
meat usually results in the production of over dried meat, with unattractive dark colour. This …