Determination of freshness quality of fresh fish (Rhamphochromis species) at ambient temperature using sensory evaluation and pH: Ferguson Matandwe

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Material type: Text

TextSeries: BSFSDescription: ix, 18p.: ill.; 24 cmSubject(s):

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Holdings
Item type	Current library	Call number	Copy number	Status	Barcode
Malawiana	Mzuzu University Library and Learning Resources Centre	BSFS/32 (Browse shelf(Opens below))	022415	Available	MzULM-022415

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Previous	BSFS/35 Value chain analysis of Kambuzi Fishery (Lenthrinops spp) in Lake Malombe:	BSFS/34 Shelf life and proximate composition of wild oreochromis shranus (makumba) stored at Ambient temperature:	BSFS/33 Effect of smoking and sun drying on nutritive value of Diplotaxodon species (ndunduma)	BSFS/32 Determination of freshness quality of fresh fish (Rhamphochromis species) at ambient temperature using sensory evaluation and pH:	BSFS/31 Analyzing factors affecting women participation in fish farming:	BSFS/30 Perception and awareness of climate-related risks of fish faemers:	BSFS/29 Fishers perception towards cage aquaculture at Sanga Nkhata bay district	Next

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