@article{MAKHILLJFI20061221534,
    title = {Shelflife of Tilapia Fishmeal, Paste and Cake},
    journal = {Journal of Fisheries International},
    volume = {1},
    number = {2},
    pages = {98-101},
    year = {2006},
    issn = {1817-3381},
    doi = {jfish.2006.98.101},
    url = {https://makhillpublications.co/view-article.php?issn=1817-3381&doi=jfish.2006.98.101},
    author = {O.A. Oyelese},
    keywords = {Processing,shelflife,tilapia fish paste,cake,fish meal},
    abstract = {The utilization of cheap, abundant, highly prolific whole <I>Tilapia nilotica</I> (<I>Oreochromis niloticus</I>) processed for fish paste, cake and especially fish meal in fish diets as an alternative to conventional fishmeal is tested in this study. Eight differently processed whole <I>Tilapia nilotica</I> fish paste preparations were set up for 7 days. Also well processed  dried fish cake and fish meal were produced and kept for 3 months. The unfermented, cooked, salted and frozen (at-25&deg;) fish paste (super grade 1) of crude protein (c.p) 52.13% was the best. The fish cake (c.p-38.59%) and fish meal (c.p-65.69%) qualities were intact at 3 months.}
    }