Assessment of nutrients and sensory qualities of brine pre-treated catfish, smoked with two different woods smoke

Agbabiaka L. A.; Amadi A. S.; Madubuko C. U.; Nwankwo F. C.; Ojukannaiye A. S.

doi:10.5897/AJFS12.025

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Assessment of nutrients and sensory qualities of brine pre-treated catfish, smoked with two different woodsâ€™ smoke

Agbabiaka L. A.1*, Amadi A. S.1, Madubuko C. U.1, Nwankwo F. C.2 and Ojukannaiye A. S.1

1Department of Fisheries Technology, Federal Polytechnic, Nekede, Owerri, Nigeria. 2Department of Food Technology, Federal Polytechnic Nekede, Owerri, Nigeria.
Email: [email protected]

Article Number - ABF018A11665
Vol.6(9), pp. 245 - 248 , May 2012
https://doi.org/10.5897/AJFS12.025

Accepted: 23 March 2012
Published: 15 May 2012

Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

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African Journal of Food Science

Assessment of nutrients and sensory qualities of brine pre-treated catfish, smoked with two different woodsâ€™ smoke

Agbabiaka L. A.1*, Amadi A. S.1, Madubuko C. U.1, Nwankwo F. C.2 and Ojukannaiye A. S.1

African Journal of
Food Science