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

by Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, Yénoukounmè Euloge Kpoclou, Jacques Mahillon, Marie-Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Published 2019-01-01

Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger

by Ramatou Boubacar Seydou, AbdoulKader Harouna, Yénoukounmè Euloge Kpoclou, Caroline Douny, François Brose, Marichatou Hamani, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie‐Louise Scippo, Djidjoho Joseph Hounhouigan
Published 2019-10-01

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

by Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Melvina Covo, Marie‐Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Anihouvi, Jacques Mahillon
Published 2019-05-01

Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

by Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ben‐Sadek Boukari, Caroline Douny, Yénoukounmè Euloge Kpoclou, Balbine Amoussou Fagla, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie‐Louise Scippo, Djidjoho J. Hounhouigan
Published 2020-09-01