Article (Scientific journals)
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes
Assogba, Mahunan François; Anihouvi, Eudes Landry; Adinsi, Laurent et al.
2021In Journal of Aquatic Food Product Technology, 30 (4), p. 378–391
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Research Center/Unit :
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Food science
Author, co-author :
Assogba, Mahunan François
Anihouvi, Eudes Landry
Adinsi, Laurent
Boukary, Ben-Sadek
Kpoclou, Yenoukounmè Euloge
Mahilllon, Jacques
Scippo, Marie-Louise  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Hounhouigan, Djidjoho Joseph
Anihouvi, Victor Bienvenu
Language :
English
Title :
Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes
Publication date :
2021
Journal title :
Journal of Aquatic Food Product Technology
ISSN :
1049-8850
Publisher :
Haworth Press, United States
Volume :
30
Issue :
4
Pages :
378–391
Peer reviewed :
Peer Reviewed verified by ORBi
Name of the research project :
PRD QualiSani (ARES-CCD)
Funders :
ARES CCD - Académie de Recherche et d'Enseignement Supérieur. Coopération au Développement
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since 23 February 2021

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