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

Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast

Odoli Ogombe Cyprian
  • Odoli Ogombe Cyprian
  • Kenya Marine and Fisheries Research Institute, Baringo Station P. O. Box 31, Kampi Ya Samaki, Kenya.
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Kolbrun Sveinsdottir
  • Kolbrun Sveinsdottir
  • Matisohf./Icelandic Food and Biotech R&D Vinlandsleid 12, Reykjavik, Iceland.
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Peter Michael Oduor-Odote
  • Peter Michael Oduor-Odote
  • Kenya Marine and Fisheries Research Institute, P. O. Box 81651-080100, Mombasa, Kenya.
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Sigurjon Arason
  • Sigurjon Arason
  • Matisohf./Icelandic Food and Biotech R&D Vinlandsleid 12, Reykjavik, Iceland.
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  •  Received: 21 October 2018
  •  Accepted: 22 January 2019
  •  Published: 30 April 2021

How to cite this article

APA /
Cyprian, O. O., Sveinsdottir, K., Oduor-Odote, P. M., & Arason, S. (2021). Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast. African Journal of Food Science, 15(4), 162-168.
Chicago /
Odoli Ogombe Cyprian, Kolbrun Sveinsdottir, Peter Michael Oduor-Odote and Sigurjon Arason,. "Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast." African Journal of Food Science 15, no. 4 (2021): 162-168.
MLA /
Odoli Ogombe Cyprian, et al. "Marketing potential of improved dried sardine (Sardinella gibossa) and capelin (Mallotus villosus) in the Southern Kenyan coast." African Journal of Food Science 15.4 (2021): 162-168.
DOI /
https://doi.org/10.5897/AJFS2018.1766
URL /
https://academicjournals.org/journal/AJFS/article-abstract/52175A166552

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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