Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design

por Kindossi, Janvier Mêlégnonfan, Anihouvi, Victor Bienvenu, Vieira‐Dalodé, Générose, Akissoé, Noël Houédougbé, Hounhouigan, Djidjoho Joseph
Publicado 2015

Chemical hazards in smoked meat and fish

por Iko Afé, Ogouyôm Herbert, Kpoclou, Yénoukounmè Euloge, Douny, Caroline, Anihouvi, Victor Bienvenu, Igout, Ahmed, Mahillon, Jacques, Hounhouigan, Djidjoho Joseph, Scippo, Marie‐Louise
Publicado 2021

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

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

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

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