Cold-smoked fish products lose 10% - 11% of their moisture during the smoking process and have a refrigerated shelf life of approximately 7 days, which is shorter than the shelf life of the wild edible plant fruits studied in the Sedie Muja District.

Authors

• Person: Merkuz Abera, Kindye Belay Organization: Scientific Research Publishing
  Ethnobotanical Study of Wild Edible Plants and Their Indigenous ...

Sources

• Ethnobotanical Study of Wild Edible Plants and Their Indigenous ... www.scirp.org Merkuz Abera, Kindye Belay · Scientific Research Publishing via serper

Referenced by nodes (1)

• Sedie Muja district location