PROXIMATE AND MINERAL COMPOSITION OF SPICED, SMOKED CATFISH Clarias gariepinus (Burchell, 1822)

Authors

A. A. AYELOJA Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
F. O.A. GEORGE Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
A. A. AKINYEMI Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
O. O. ATANDA Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria

DOI:

https://doi.org/10.51406/jagse.v15i2.1977

Keywords:

Spices, organoleptic properties, chemical properties, hot-smoked, Clarias gariepinus

Abstract

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Published

2020-02-13

Issue

Vol. 15 No. 2 (2015)

Section

Original Manuscript

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