Effect Of Smoking And Oven-Drying On Shelf Stability And Sensory Properties Of Antic Mackerel Fish Fillets (Soomboromorus Scombrus)

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Chapter One

INTRODUCTION
This chapter introduces the Effect Of Smoking And Oven-Drying On Shelf Stability And Sensory Properties Of Antic Mackerel Fish Fillets (Soomboromorus Scombrus) and its relevance, states the research problems, research questions, and objectives, provides a background of the study, and should also include the research hypothesis…

Chapter Two

LITERATURE REVIEW
This section presents a review of related literature that supports the current research on the Effect Of Smoking And Oven-Drying On Shelf Stability And Sensory Properties Of Antic Mackerel Fish Fillets (Soomboromorus Scombrus), systematically identifying documents with relevant analyzed information to help the researcher understand existing knowledge, identify gaps, and outline research strategies, procedures, instruments, and their outcomes…

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This Study On The Effect Of Smoking And Oven-Drying On Shelf Stability And Sensory Properties Of Antic Mackerel Fish Fillets (Soomboromorus Scombrus) Is Relevant To Students And Researchers In Agricultural Science And Related Fields.