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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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Food Sci Nutr
Asıl Yazarlar: 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.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: John Wiley and Sons Inc. 2020
Konular:
Original Research
Online Erişim: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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