GLOBAL JOURNAL OF FISHERIES SCIENCE
Integrity Research Journals
ISSN: 2782-750X
Model: Open Access/Peer Reviewed
DOI: 10.31248/GJFS
Start Year: 2018
Email: gjfs@integrityresjournals.org
Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria
https://doi.org/10.31248/GJFS2025.078 | Article Number: CCC1D1283 | Vol.7 (2) - June 2025
Received Date: 05 April 2025 | Accepted Date: 23 May 2025 | Published Date: 30 June 2025
Authors: Yusuf, J. K.* , Okunsebor S. A. and Omeji S.
Keywords: sensory evaluation, Ginger, spiced catfish, brine, garlic, turmeric and smoking.
APA STYLE
Yusuf, J. K., Okunsebor, S. A., & Omeji, S. (2025). Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria. Global Journal of Fisheries Science, 7(2), 59-66.
HARVARD STYLE
Yusuf, J. K., Okunsebor, S. A. and Omeji, S. 2025. Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria. Global Journal of Fisheries Science, 7(2), Pp. 59-66.
VANCOUVER STYLE
Yusuf JK, Okunsebor SA & Omeji S. Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria. Global Journal of Fisheries Science. 2025 Jun 30:7(2): 59-66.
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