Neural Networks and Rules-based Systems used to Find Rational and Scientific Correlations between being Here and Now with Afterlife Conditions
Neural Networks and Rules-based Systems used to Find Rational and
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A study was conducted to assess the effect of drying methods and pre-treatments on shelf-life and microbial quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying,) three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analyzed for their microbiological quality. Drying reduced the moisture contents making it safe for long term storage. The dried fillets were stored at ambient condition and the samples were analyzed for microbial status every twenty days starting from the end of drying operation. Fresh fillet and untreated dry fillet were used as control. In the fresh fillets, a high load of aerobic bacteria of 5.11 log10 cfu/g was observed on carp, and E.coli was detected in all three species whereas no Salmonella spp.
Getahun Asebe. 2015. \u201cEffect of Drying Methods and Pre Treatments on Shelf Life and Microbial Quality of fish (Oreochromis Niloticus, Pylodictis Olivaris and Cyprinus Carpio) Species Commonly used in Gambella Region\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 15 (GJMR Volume 15 Issue L1): .
Crossref Journal DOI 10.17406/gjmra
Print ISSN 0975-5888
e-ISSN 2249-4618
The methods for personal identification and authentication are no exception.
Total Score: 104
Country: Unknown
Subject: Global Journal of Medical Research - L: Nutrition
Authors: Dagne Tarle, Mitiku Eshetu, Solomon Abera, Getahun Asebe (PhD/Dr. count: 0)
View Count (all-time): 134
Total Views (Real + Logic): 4224
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Publish Date: 2015 08, Tue
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A study was conducted to assess the effect of drying methods and pre-treatments on shelf-life and microbial quality of dried fish. The experiment was conducted in factorial arrangement of 2×3×2 with two drying methods (sun and oven drying,) three fish species (tilapia, cat fish and carp) and two preservatives treatment (garlic and ginger juice) laid out in Completely Randomized Design (CRD). Fresh fillets were analyzed for their microbiological quality. Drying reduced the moisture contents making it safe for long term storage. The dried fillets were stored at ambient condition and the samples were analyzed for microbial status every twenty days starting from the end of drying operation. Fresh fillet and untreated dry fillet were used as control. In the fresh fillets, a high load of aerobic bacteria of 5.11 log10 cfu/g was observed on carp, and E.coli was detected in all three species whereas no Salmonella spp.
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