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

The work aims to assess the consumption and the physico‐chemical characteristics of smoked fish and smoked‐dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southe...

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Publicado en:Food Sci Nutr
Autores principales: 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.
Formato: Artigo
Lenguaje:Inglês
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC7500773/
https://ncbi.nlm.nih.gov/pubmed/32994944
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1763
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