1. Adedeji O.B. & Okocha R.C. (2011). Constraint to Aquaculture Development in Nigeria and Way Forward Journal of Applied Sciences Research, 7(7): 1133–1140.
2. Adegunwa, M. O., Adebowale, A. A., Olisa, Z. G., & Bakare, H. A. (2013). Chemical and microbiological qualities of smoked herring (sardinellaeba, valenciennes 1847) in Odeda, Ogun state, Nigeria. International Journal of Microbiology Research and Reviews, 1(5), 85–87.
3. Adeniyi, O. R., Omitoyin, S. A., & Ojo, O. O. (2012). Socio-economic determinants of consumption pattern of fish among households in Ibadan North Local Government Area of Oyo State, Nigeria. African Journal of Food, Agriculture, Nutrition and Development, 12(5), 6537–6552.
4. Adeparusi, E. O., Ajibefun, A. I., & Akeremale, E. O. (2003). Smoke-curing of fish by artisanal fisherfolksin Ilaje, Ondo State, Nigeria. ASSET Series A (2003), 3(4), 101–109.
5. Adeyeye, S. A. O., & Oyewole, O. B. (2016). An overview of traditional fish smoking in Africa. Journal of Culinary Science & Technology, 14(3), 198–215. https://doi.org/10.1080/15428052.2015.1102785.