Development of Innovative Technology Reducing the Levels of Polycyclic Aromatic Hydrocarbons in Grilled Meat and Smoked Fish Products

Author:

ASSOGBA Mahunan François,Ahouansou Roger Houêchéné,Djohi N. Olive Ruth,Kpoclou Yénoukounmè Euloge,Anihouvi Gildas Dona,Iko Afé Ogouyôm Herbert,Tchibozo Biowa Franck,Caroline Douny,Jacques Mahillon,Marie-Louise Scippo,Joseph Hounhouigan Djidjoho,Anihouvi Victor Bienvenu

Publisher

Elsevier BV

Reference34 articles.

1. La production et la commercialisation du Lanhouin, un condiment � base de poisson ferment� du Golf du B�nin;V B Anihouvi;Cahiers Agricultures,2005

2. Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin;M F Assogba;Cogent Food & Agriculture,2019

3. Sensory profiling of meat and fish products obtained by traditional grilling, smoking and smoking-drying processes;M F Assogba;Journal of Aquatic Food Product Technology,2021

4. Thermal and technological performances of traditional grills used in cottage industry and effects on physicochemical characteristics of grilled pork;M F Assogba;Journal of Food Processing and Preservation,2020

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