Spicing: A means of improving organoleptic quality and shelf life of smoked catfish
Authors:
- Jerimoth Kesena EkelemuJEJerimoth Kesena Ekelemu
- Agatha Aramiche NwabuezeANAgatha Aramiche Nwabueze
- Arnold Ebuka IraborAIArnold Ebuka Irabor
- Nneka Jane OtuyeNONneka Jane Otuye
Open Access
- 1 September 2021
- journal article
- research article
- Published by Elsevier in Scientific African
- Vol. 13
Abstract
No abstract availableKeywords
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