Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin-Reference-Cited by-同舟云学术

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Quality characteristics of Lanhouin: A traditional processed fermented fish product in the Republic of Benin

Published:2006-05-26 Issue:1 Volume:6 Page:
ISSN:1684-5358
Container-title:African Journal of Food, Agriculture, Nutrition and Development
language:
Short-container-title:

Author:

Anihouvi Victor,Ayernor GS,Hounhouigan JD,Sakyi-Dawson E

Publisher

African Journals Online (AJOL)

Subject

Agricultural and Biological Sciences (miscellaneous),Development,Food Science

Cited by 23 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. Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review;Food Research International;2023-10

2. The processing, preparation, and cooking practices of small fish among poor Ghanaian households: An exploratory qualitative study;Maritime Studies;2023-04-12

3. Traditional fermented foods of Benin Republic: microbiological safety and health benefits;Discover Food;2023-02-20

4. African fermented fish and meat-based products;Indigenous Fermented Foods for the Tropics;2023

5. Traditional fermented foods and beverages: Indigenous practices of food processing in Benin Republic;International Journal of Gastronomy and Food Science;2022-03

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