Lipid Peroxidation in Smoke-dried African Catfish Treated with Moringa oleifera Marinade, Salt or Butylated Hydroxyl Anisole

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dc.contributor.authorAdeyemi, Kazeem Dauda
dc.contributor.authorAhmed El-Imam, A.M.
dc.contributor.authorOlorunsanya, A.O.
dc.contributor.authorSola-Ojo, Foluke Eunice
dc.contributor.authorOlatunji, O.S.
dc.contributor.authorOkukpe, Kehinde Matthias
dc.contributor.authorDosunmu, O.O.
dc.contributor.authorShittu, R.M.
dc.contributor.authorKarim, R.O.
dc.contributor.authorAdewale, Fatai I
dc.date.accessioned2023-05-09T14:22:26Z
dc.date.available2023-05-09T14:22:26Z
dc.date.issued2014
dc.identifier.citationCroatian Journal of Fisheriesen_US
dc.identifier.issn1848-05
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9813
dc.language.isoenen_US
dc.publisherUniversity of Zagreb, Faculty of Agriculture.en_US
dc.relation.ispartofseriesCroatian Journal of Fisheries, 71;1
dc.subjectAntioxidant, BHA, Salt, Moringa, Lipid peroxidationen_US
dc.titleLipid Peroxidation in Smoke-dried African Catfish Treated with Moringa oleifera Marinade, Salt or Butylated Hydroxyl Anisoleen_US
dc.typeArticleen_US

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