African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 986

Full Length Research Paper

Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria

Adeyeye, S. A. O*
  • Adeyeye, S. A. O*
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
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Oyewole, O. B.
  • Oyewole, O. B.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
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Obadina, A. O.
  • Obadina, A. O.
  • Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria.
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Omemu, A. M.
  • Omemu, A. M.
  • Department of Hospitality and Tourism Management, Federal University of Agriculture, Abeokuta, Nigeria.
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  •  Received: 12 December 2014
  •  Accepted: 18 March 2015
  •  Published: 30 April 2015

How to cite this article

APA /
Adeyeye, S. A. O, Oyewole, O. B., Obadina, A. O., & Omemu, A. M. (2015). Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria. African Journal of Food Science, 9(4), 200-207.
Chicago /
Adeyeye, S. A. O, Oyewole, O. B., Obadina, A. O. and Omemu, A. M.. "Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria." African Journal of Food Science 9, no. 4 (2015): 200-207.
MLA /
Adeyeye, et al. "Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lagos State, Nigeria." African Journal of Food Science 9.4 (2015): 200-207.
DOI /
https://doi.org/10.5897/AJFS2014.1250
URL /
https://academicjournals.org/journal/AJFS/article-abstract/DB84B6E51598

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This article is published under the terms of the Creative Commons Attribution License 4.0

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