Cogent Food & Agriculture
Volume 5, 2019 - Issue 1
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Research Article
Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin
Mahunan François AssogbaLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, BeninView further author information
, Dona Gildas Hippolyte AnihouviLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, Benin;Earth and Life Institute- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Croix du Sud, 2- L7.05.12, Louvain-la-NeuveB-1348, BelgiumView further author information
, Ogouyôm Herbert Iko AféLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, Benin;Department of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, bât. B43, 10 Avenue de Cureghem, Sart Tilman, LiègeB-4000, BelgiumView further author information
, Yénoukounmè Euloge KpoclouEarth and Life Institute- Applied Microbiology, Laboratory of Food and Environmental Microbiology, Croix du Sud, 2- L7.05.12, Louvain-la-NeuveB-1348, Belgium;Laboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, BeninView further author information
, , Marie-Louise ScippoDepartment of Food Science, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health (VPH), University of Liege, bât. B43, 10 Avenue de Cureghem, Sart Tilman, LiègeB-4000, BelgiumView further author information
, Djidjoho Joseph HounhouiganLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, BeninView further author information
& Victor Bienvenu AnihouviLaboratory of Food Science, School of Nutrition, Food Science and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jéricho Cotonou03 BP 2918, BeninCorrespondence[email protected]
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Fatih YildizFood Engineering and Biotechnology, Middle East Technical University, Ankara, TURKEYView further author information
(Reviewing editor)
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Article: 1641255
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Received 22 May 2019, Accepted 30 Jun 2019, Published online: 26 Jul 2019
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