Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products
Assogba; Iko Afé, O.H.; Ahouansou, RHet al.
2022 • In Journal of the Science of Food and Agriculture, 102, p. 851-861
FARAH - Fundamental and Applied Research for Animals and Health - ULiège
Disciplines :
Food science
Author, co-author :
Assogba
Iko Afé, O.H.
Ahouansou, RH
Anihouvi, DGH
Kpoclou YE
Djago, D
Douny, Caroline ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Département de sciences des denrées alimentaires (DDA)
Igout, Ahmed ; Université de Liège - ULiège > Département des sciences biomédicales et précliniques > Département des sciences biomédicales et précliniques
Mahillon, Jacques
Hounhouigan, DJ
Scippo, Marie-Louise ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Analyse des denrées alimentaires
Anihouvi, VB
Language :
English
Title :
Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products
Publication date :
2022
Journal title :
Journal of the Science of Food and Agriculture
ISSN :
0022-5142
eISSN :
1097-0010
Publisher :
John Wiley & Sons, Hoboken, United States - New Jersey
Volume :
102
Pages :
851-861
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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