Article (Scientific journals)
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
Assogba, François; Anihouvi, Dona Gildas Hippolyte; Iko Afe, Ogouyom Herbert et al.
2019In Cogent Food and Agriculture, 5: 1641255
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Research center :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Food science
Author, co-author :
Assogba, François
Anihouvi, Dona Gildas Hippolyte
Iko Afe, Ogouyom Herbert ;  Université de Liège - ULiège > Doct. sc. vété. (paysage)
Kpoclou, Yénoukounmè Euloge
Mahillon, Jacques
Scippo, Marie-Louise  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Hounhouigan, Joseph
Anihouvi, Victor
Language :
English
Title :
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
Publication date :
2019
Journal title :
Cogent Food and Agriculture
eISSN :
2331-1932
Publisher :
Taylor and Francis, United Kingdom
Volume :
5: 1641255
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 28 August 2019

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