Open AccessChemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract
Author(s) -
Okorie-Humphrey Chinasa,
E. Obasi Nneoma,
U. Enyi Chukwunwike,
O. Ukpong Emem,
N. Amuzie Nmesomachi,
U. Udume Bethel
Publication year - 2022
Publication title -
european journal of nutrition and food safety
Language(s) - English
Resource type - Journals
ISSN - 2347-5641
DOI - 10.9734/ejnfs/2022/v14i1030544
Subject(s) - catfish , ocimum gratissimum , food science , smoked fish , proximate , chemistry , mackerel , zoology , fish <actinopterygii> , biology , fishery , botany