Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin-Reference-Cited by-同舟云学术

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Evaluation of the Physico-Chemical Characteristics and Sensory Qualities of Mackerel and Horse Mackerel Smoked with Fruit Peels and Rice Husk Residues in Benin

Published:2021-10-18 Issue:10 Volume:30 Page:1249-1263
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Salifou Chakirath F. A.¹^ORCID,Vinankpon Sabine Z.¹,Kiki Pascal S.¹^ORCID,Agossa Raoul¹,Konsaka Bernadette M.¹,Youssao Abdou Karim Issaka¹

Affiliation:

1. Department of Animal Health and Production of the Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Bénin

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1988017

Reference45 articles.

1. Potential for rural electrification based on biomass gasification in Cambodia

2. Improvement of smoked and fermented dried fish processing and application of essential oils as their natural preservatives.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of Quality of Smoked Fish Using Briquettes Crafted from Rice Husks and Fruit Peels;Journal of Culinary Science & Technology;2024-03-08

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