International Journal of
Fisheries and Aquaculture

  • Abbreviation: Int. J. Fish. Aquac.
  • Language: English
  • ISSN: 2006-9839
  • DOI: 10.5897/IJFA
  • Start Year: 2010
  • Published Articles: 228

Full Length Research Paper

Consumers’ preference and perception of smoke-dried white shrimp (Nematopalaemon hastatus) in coastal areas of Ondo State, Nigeria

Bayode Paul Omobepade
  • Bayode Paul Omobepade
  • Department of Fisheries and Aquaculture, P. M. B. 373, Federal University Oye-Ekiti, Nigeria.
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Olabode Thomas Adebayo
  • Olabode Thomas Adebayo
  • Department of Fisheries and Aquaculture Technology, P. M. B. 704 Federal University of Technology Akure, Nigeria.
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Taiwo Timothy Amos
  • Taiwo Timothy Amos
  • Department of Agricultural and Resource Economics, P. M. B. 704 Federal University of Technology, Akure, Nigeria.
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  •  Received: 18 December 2017
  •  Accepted: 05 February 2018
  •  Published: 30 March 2018

How to cite this article

APA /
Omobepade, B. P., Adebayo, O. T., & Amos, T. T. (2018). Consumers’ preference and perception of smoke-dried white shrimp (Nematopalaemon hastatus) in coastal areas of Ondo State, Nigeria. International Journal of Fisheries and Aquaculture, 10(3), 22-33.
Chicago /
Bayode Paul Omobepade, Olabode Thomas Adebayo and Taiwo Timothy Amos  . "Consumers’ preference and perception of smoke-dried white shrimp (Nematopalaemon hastatus) in coastal areas of Ondo State, Nigeria." International Journal of Fisheries and Aquaculture 10, no. 3 (2018): 22-33.
MLA /
Bayode Paul Omobepade, Olabode Thomas Adebayo and Taiwo Timothy Amos  . "Consumers’ preference and perception of smoke-dried white shrimp (Nematopalaemon hastatus) in coastal areas of Ondo State, Nigeria." International Journal of Fisheries and Aquaculture 10.3 (2018): 22-33.
DOI /
https://doi.org/10.5897/IJFA2017.0661
URL /
https://academicjournals.org/journal/IJFA/article-abstract/8D7E58056304

Copyright © 2023 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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