Biochemical changes and aroma development during the spontaneous fermentation of cassava fish into Lanhouin and their influence on product acceptability

被引：0
|
作者：
Anihouvi, V.B. [1 ]
Sakyi-Dawson, E. [2 ]
Ayernor, G.S. [2 ]
Hounhouigan, J.D. [1 ]
机构：
[1] Department of Nutrition and Food Science, University of Abomey-Calavi, Cotonou, Benin
[2] Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
来源：
Journal of Aquatic Food Product Technology | 2009年 / 18卷 / 04期
关键词：
Fish;
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摘要：
Journal article (JA)
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页码：370 / 384
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