id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
eaes-9812	N. Ajonina, Gordon; Mumbang, Coleen; Therese Ngo Oum, Jacqueline; Momo Dogmo, Fani; Tomedi Eyango, Minette; Tchoumbougnang, Francois	Comparing Smoked Fish Quality of Traditional and Improved Modern Ovens Using Dendro-Energy from Mangrove and Tropical Forest Woods and Implications for Conservation in Central African Atlantic Coast, Cameroon	2023	20	.pdf	application/pdf	6273	299	53	The high smoking time in traditional wood smoking is comparable to the results of Feka et al. (2009) who obtained an average of 21 hours. In general, the equipment used for traditional fish smoking is varied, but traditional smokehouses are the most dominant.	cache/eaes-9812.pdf	txt/eaes-9812.txt