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

Figure 5

Fish samples obtained after smoking experiments. (a) Sample 1 (6 h, 51–60°C). (b) Sample 2 (12 h, 51–60°C). (c) Sample 3 (18 h, 51–60°C) (d) Sample 4 (6 h, 61–70°C). (e) Sample 5 (12 h, 61–70°C). (f) Sample 6 (18 h, 61–70°C). (g) Sample 7 (6 h, 71–80°C). (h) Sample 8 (18 h, 71–80°C). (i) Sample 9 (18 h, 71–80°C).