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Performances of the barrel kiln used in cottage industry for fish processing and effects on physicochemical characteristics and safety of smoked fish products.
Assogba, Mahunan François; Afé, Ogouyôm Herbert Iko; Ahouansou, Roger Houèchénè; Anihouvi, Dona Gildas Hippolyte; Kpoclou, Yénoukounmè Euloge; Djago, Dieudonné; Douny, Caroline; Igout, Ahmed; Mahillon, Jacques; Hounhouigan, Djidjoho Joseph; Scippo, Marie-Louise; Anihouvi, Victor Bienvenu.
Afiliación
  • Assogba MF; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • Afé OHI; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • Ahouansou RH; Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium.
  • Anihouvi DGH; Department of Mechanic and Energetic Engineering, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, Cotonou, Benin.
  • Kpoclou YE; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • Djago D; Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium.
  • Douny C; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • Igout A; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
  • Mahillon J; Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, Liège, Belgium.
  • Hounhouigan DJ; Department of biomedical and preclinic Sciences, Faculty of Medicine, University of Liège, Liège, Belgium.
  • Scippo ML; Laboratory of Food and Environmental Microbiology, Earth and Life Institute- Applied Microbiology, Louvain-la-Neuve, Belgium.
  • Anihouvi VB; Laboratory of Food Sciences, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Cotonou, Benin.
J Sci Food Agric ; 102(2): 851-861, 2022 Jan 30.
Article en En | MEDLINE | ID: mdl-34240424
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Madera / Inocuidad de los Alimentos / Productos Pesqueros / Conservación de Alimentos Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: Benín
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Madera / Inocuidad de los Alimentos / Productos Pesqueros / Conservación de Alimentos Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2022 Tipo del documento: Article País de afiliación: Benín