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Spicing: A means of improving organoleptic quality and shel..:
Jerimoth Kesena Ekelemu
;
Agatha Aramiche Nwabueze
;
Arnold Ebuka Irabor
.
http://www.sciencedirect.com/science/article/pii/S2468227621002349. , 2021
Link:
https://doi.org/10.1016/j.sciaf.2021.e00930
RT Journal T1
Spicing: A means of improving organoleptic quality and shelf life of smoked catfish
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:622bb5a5fe424f599134e7834b3b03f8&Exemplar=1&LAN=DE A1 Jerimoth Kesena Ekelemu A1 Agatha Aramiche Nwabueze A1 Arnold Ebuka Irabor A1 Nneka Jane Otuye PB Elsevier YR 2021 K1 Season K1 Spices K1 Fish K1 Samples K1 Bacteria K1 Science K1 Q JF http://www.sciencedirect.com/science/article/pii/S2468227621002349 LK http://dx.doi.org/https://doi.org/10.1016/j.sciaf.2021.e00930 DO https://doi.org/10.1016/j.sciaf.2021.e00930 SF ELIB - SuUB Bremen
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