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http://hdl.handle.net/123456789/2348Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Abarike, Emmanuel D. | - |
| dc.contributor.author | Adjei, P. Kwame | - |
| dc.date.accessioned | 2019-06-14T11:17:44Z | - |
| dc.date.available | 2019-06-14T11:17:44Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.issn | 2229-712X | - |
| dc.identifier.uri | http://hdl.handle.net/123456789/2348 | - |
| dc.description.abstract | Fats from guttered Nile tilapia were collected, melted into oil and used to fry; eggs, beef sausages and beef. Widely used oils such as vegetable oil and sunflower oils were use as control oils. Ten (10) semi trained panellist judged the test oils used in frying the foods based of the attributes of colour, odour, flavour, texture and overall acceptability using 3 descriptions: “like”, “neutral” and “dislike” The results shows that Tilapia oil can compete favourable with other commercial oil, hence it‟s extraction and use be promoted | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Elixir | en_US |
| dc.relation.ispartofseries | Vol. 97; | - |
| dc.subject | Tilapia oil | en_US |
| dc.subject | Colour | en_US |
| dc.subject | Odour | en_US |
| dc.subject | Texture | en_US |
| dc.title | SENSORY ANALYSIS OF OIL FROM NILE TILAPIA, OREOCHROMIS NILOTICUS, AS POTENTIAL FOOD OIL | en_US |
| dc.type | Article | en_US |
| Appears in Collections: | Faculty of Natural Resource and Environment | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Abarike and Adjei 2016.pdf | 470.36 kB | Adobe PDF | View/Open |
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