id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-956	OLOPADE, Olaniyi Alaba; DIENYE, Henry Eyina; DENSON, Glory Chimburuoma; ONYEKWERE, Vivian Chiemela	EFFECTS OF SMOKING PROCESSES ON THE NUTRITIONAL VALUE OF CULTURED CATFISH (Clarias Gariepinus)	2023	8	.pdf	application/pdf	4381	276	64	The fish were then gutted, rewashed, and then separated into three groups: (i) the first group consisted of raw samples kept at -40 °C until analysis; (ii) the second group consisted of cold smoked samples partially dried for 2 hours in the industrial smoking chamber The same observation was made on the ash content of the hot smoked samples, which had 7.88±0.02 followed by cold smoked samples (4.01±0.0) and raw samples (1.40±0.02).	cache/fens-956.pdf	txt/fens-956.txt