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

Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on th...

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Detalles Bibliográficos
Autores principales: Kindossi, Janvier Mêlégnonfan, Anihouvi, Victor Bienvenu, Vieira‐Dalodé, Générose, Akissoé, Noël Houédougbé, Hounhouigan, Djidjoho Joseph
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2015
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779494/
https://www.ncbi.nlm.nih.gov/pubmed/27004115
http://dx.doi.org/10.1002/fsn3.285

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779494/
https://www.ncbi.nlm.nih.gov/pubmed/27004115
http://dx.doi.org/10.1002/fsn3.285

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