Chemical, microbiological, and sensory properties of fermented fish products from Sardinella sp. in Nigeria

Journal of Aquatic Food Product Technology

Volumn 11, Issue 2, 2002, Pages 53-59

  Achinewhu, S C ^a   Oboh, C A ^a  

^a RIVERS STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

Author keywords

Chemical and microbiological properties; Fermentation; Sardinella sp.

Indexed keywords

EID: 0036309341     PISSN: 10498850     EISSN: None     Source Type: Journal    
DOI: 10.1300/J030v11n02_05     Document Type: Article

References (14)