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

This study aimed to assess the microbiological status of smoked fish (SF) and smoked–dried fish (SDF) processed in Benin, and to identify the contamination factors associated with these products. A total of 66 fish samples, including fresh fish and processed fish, were randomly collected from differ...

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Detalles Bibliográficos
Autores principales: Anihouvi, Dona Gildas Hippolyte, Kpoclou, Yénoukounmè Euloge, Abdel Massih, Marleen, Iko Afé, Ogouyôm Herbert, Assogba, Mahunan François, Covo, Melvina, Scippo, Marie‐Louise, Hounhouigan, Djidjoho Joseph, Anihouvi, Victor, Mahillon, Jacques
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526674/
https://www.ncbi.nlm.nih.gov/pubmed/31139396
http://dx.doi.org/10.1002/fsn3.1030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526674/
https://www.ncbi.nlm.nih.gov/pubmed/31139396
http://dx.doi.org/10.1002/fsn3.1030

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