Postharvest Fish Processing in the Southwest Region of Cameroon and the Effect of Smoke-Drying on Quality

Figure 4

Temperature profiles for the smoking process at the various temperature ranges. (a) Temperature profiles (external and internal temperatures) for smoking in the range 51-60°C. (b) Temperature profiles (external and internal temperatures) for smoking in the range 61-70°C. (c) Temperature profiles (external and internal temperatures) for smoking in the range 71-80°C.