Browse Items (3132 total)
Sort by:
Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana
Smoked fish is a major source of animal protein in developing countries. It is largely produced by hot‐smoking on traditional kilns using fuelwood. This practice is associated with high polycyclic aromatic hydrocarbon (PAH) contamination in products,…
Policy recommendations and smallholder guidelines for improved fish smoking systems
[...] a risk assessment showed that should the FTT be used instead of traditional kilns to smoke fish in Ghana, consumers will be protected from PAH public health risks related to smoked fish consumption.[...] in 2017, the International Association…
Improving the safety of smoked fish through kiln design the case of FAO-Thiaroye technique in Ghana
Smoked fish is a major source of animal protein for Ghanaians. However, traditional methods for processing the commodity potentially expose consumers to food safety risks. The methods typically rely on burning wood as fuel to cook and flavour fish.…
Strategic Management
Strategic Management offers an introduction to the key topics and themes of strategic management. The authors draw on examples of familiar companies and personalities to illustrate the different strategies used by today’s firms—and how they go about…
