PERFORMANCE EVALUATION OF FISH KILN
Abstract
This project is concerned with the performance evaluation of fish kiln, smoked fish is one of seafood
product which usually done by smoking process, smoking process usually used because This project was
made to observe defects and also be corrected by performing experiment in Fish turned to brown, had
a med compact texture and gave a nearly specific smoked fish taste and smell. Generally, smoking
process affected smoked fish products in terms of moisture content, water activity, change in weight,
and change in temperature
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