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Research Article
Vol. 36, Issue 2
Sensory Assessment of Fermented Catfish (Clarias gariepinus) with Selected Spices
The sensory and organoleptic quality of fermented catfish (Clarias gariepinus) was studied after a fermentation period of three (3) days. Four whole fresh catfishes were fermented using roasted ground rice, sugar and salt, and distributed into four separate jars with spice treatments: FG (15 g ginger), FT (15g turmeric), FP (15 g pepper) and contro...
