Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)

Implementation of good manufacturing practices (GMP) to improve the quality of smoked fish (Scomber colias)

For several years, fish smoking has been the widely adopted processing method among artisanal fish smokers located along the coastal zones in many parts of West Africa including Ghana. However, several issues pertaining to biochemical and microbiological contaminants still remain, mainly because of...

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Bibliographic Details
Main Authors: Vivianne Geraldo, Jerry Ampofo-Asiama, Cynthia A. Adinortey, Isaac Okyere, Samuel Kofi Tulashie, Alexander Tetteh Kwasi Nuer, Samuel Bridge Nkansah, Selorm Omega, Salifu Seidu-Larry, Nazir Kizzie-Hayford
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Heliyon
Subjects:
Smoked fish
Good manufacturing practices (GMP)
Microbiological quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2405844024034327

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http://www.sciencedirect.com/science/article/pii/S2405844024034327

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