References
- Achinewhu , S. C. and Oboh , C. A. 2002 . Chemical, microbiological and sensory properties of fermented fish products from Sardinella sp. in Nigeria . J. Aqua. Fd. Prod. Tech. , 11 : 53 – 59 .
- Anon. 1994 . Annual Book of ASTM Standards . Water and Environmental Technology , Vol. II (Water II) : 520 – 523 .
- AOAC. 1984 . Official Methods of Analysis, , 14th Ed. , Washington, DC. Bergey's Manual of Determinative Bacteriology Edited by: Buchanan , R. E. and Gibbons , N. E. Baltimore : Williams and Wilkins Company . 1974
- Erichsen , I. 1983 . Fermented meat and fish products: The present position and future possibilities , Kavlinge, , Sweden : Swedish Meat Research Institute .
- Eyo , A. A. Studies on the preparation of fermented fish products from Alestes nurse . Proceedings of the FAO Expert Consultation on Fish Technology in Africa . pp. 169 – 172 .
- FAO. 1981 . The presentation and losses in cured fish FAO Fisheries Technical Paper No. 129. Rome.
- Harrigan , W. F. and McCance , M. E. 1990 . Laboratory Methods in Food and Dairy Microbiology , London : Academic Press .
- Nerguaye-Tetteh , G. 1988 . Fish curing industry in Ghana. FAO Fisheries Report 400:154–157 . Proceedings of the FAO Expert Consultation of Fish Technology in Africa . April 25th-29th 1988 .
- Oronsaye , J. A.O. 1991 . An approach to fish processing and preservation . African Biosciences Network (ABN) , : 125
- Wellington , E. M.H. and Williams , S. T. 1978 . Preservation of actinomycete inoculum in frozen glycerol . Microbios Letters , 6 : 151 – 157 .
- Zaitsev , V. , Kizevetter , I. , Lagunov , L. , Makarova , T. and Pdsevalov , V. 1969 . Fish smoking, curing and processing , Moscow : MIR Publishers .