Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin-Reference-Cited by-同舟云学术

Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin

Published:2019-01-01 Issue:1 Volume:5 Page:1641255
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Assogba Mahunan François¹,Anihouvi Dona Gildas Hippolyte¹²,Iko Afé Ogouyôm Herbert¹³,Kpoclou Yénoukounmè Euloge¹²,Mahillon Jacques,Scippo Marie-Louise³,Hounhouigan Djidjoho Joseph¹,Anihouvi Victor Bienvenu¹

Affiliation:

1. Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou 03 BP 2918, Benin

2. Earth and Life Institute- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Croix du Sud, 2- L7.05.12, Louvain-la-Neuve B-1348, Belgium

3. Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, bât. B43, 10 Avenue de Cureghem, Sart Tilman, Liège B-4000, Belgium

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2019.1641255

Reference30 articles.

1. Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon

2. Smoking Methods and Their Effects on Nutritional Value of African Catfish (Clarias gariepinus)

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