Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa
J.M. Kindossi, V.B. Anihouvi, G. Vieira-dalodé, N.H. Akissoé, A. Jacobs, N. Dlamini, D. Pallet, D.J. Hounhouigan
Abbey, L.D., Hodari-Okae, M. and Osei-Yaw, A. (1994) Studies on Traditional Processing and Quality of Fermented Fish (Momone), Ghana/Netherlands Artisanal Fish Processing and Applied Research Project Report, Food Research Institute, Accra, Ghana.
Anihouvi, V.B., Hounhouigan, J.D. and Ayernor, G.S. (2005) ‘La production et la commercialisation du lanhouin, un condiment à base de poisson fermenté du golf du Bénin’, Cahiers agricultures 14(3): 323-330 <http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf≯. http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf
Anihouvi, V.B., Ayenor, S.G., Hounhouigan, J.D. and Sakyi-Dawson, E. (2006) ‘Quality characteristics of lanhouin, a traditionally processed fermented fish in the republic of Benin’, African Journal of Food Agriculture Nutrition and Development 6: 1-15 <http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf≯. http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf
Beddows, C.G. (1985) ‘Fermented fish and fish products’, in B.J. Wood (ed.), Microbiology of Fermented Food, pp. 1-39, Elsevier Applied Science, London.
Cadwallader, K.R., Back, H.H., Chung, H.Y. and Moody, M.W. (1994) ‘Contribution of lipid derived components in the flavour of alligator meat’, in C.T. Ho and T.G. Hartman (eds), Lipids in Food Flavors, ACS Symposium series 558, American Chemical Society, Washington, DC.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J. R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338-362 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, de Boeck Université, Tome 2, De Boeck and Larcier S.A., Brussels, Belgium.
Durnford, E. and Shahidi, F. (1998) ‘Flavour of fish meat’, in F. Shahidi (ed.), Flavor of Meat, Meat Products and Seafoods, 2nd edn, pp. 130-158, Blackie Academic and Professional, London.
DP (2009) Direction des Pêches, Rapport du service suivi-évaluation, fiche annuelle de production, Ministère de l’Agriculture de l’Elevage et de la Pêche, Direction des Pêches, Cotonou, Bénin.
Essuman, K.M. (1992) Fermented Fish in Africa: A Study on Processing, Marketing and Consumption, p. 80, FAO Fisheries Technical Paper 329, FAO, Rome.
Horemans, B. (1998) The State of Artisanal Fisheries in West Africa in 1997, Programme for the Integrated Development of Artisanal Fisheries in West Africa, Technical Report 122, FAO, Rome.
Horner, W.F.A. (1997) ‘Preservation of fish by curing (drying, salting and smoking)’, in G.M. Hall (ed.), Fish Processing Technology, 2nd edn, pp. 32-72, Blackie Academic & Professional, London.
Abbey, L.D., Hodari-Okae, M. and Osei-Yaw, A. (1994) Studies on Traditional Processing and Quality of Fermented Fish (Momone), Ghana/Netherlands Artisanal Fish Processing and Applied Research Project Report, Food Research Institute, Accra, Ghana.
Anihouvi, V.B., Hounhouigan, J.D. and Ayernor, G.S. (2005) ‘La production et la commercialisation du lanhouin, un condiment à base de poisson fermenté du golf du Bénin’, Cahiers agricultures 14(3): 323-330 <http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf≯. http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf
Anihouvi, V.B., Ayenor, S.G., Hounhouigan, J.D. and Sakyi-Dawson, E. (2006) ‘Quality characteristics of lanhouin, a traditionally processed fermented fish in the republic of Benin’, African Journal of Food Agriculture Nutrition and Development 6: 1-15 <http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf≯. http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf
Beddows, C.G. (1985) ‘Fermented fish and fish products’, in B.J. Wood (ed.), Microbiology of Fermented Food, pp. 1-39, Elsevier Applied Science, London.
Cadwallader, K.R., Back, H.H., Chung, H.Y. and Moody, M.W. (1994) ‘Contribution of lipid derived components in the flavour of alligator meat’, in C.T. Ho and T.G. Hartman (eds), Lipids in Food Flavors, ACS Symposium series 558, American Chemical Society, Washington, DC.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J. R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338-362 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, de Boeck Université, Tome 2, De Boeck and Larcier S.A., Brussels, Belgium.
Durnford, E. and Shahidi, F. (1998) ‘Flavour of fish meat’, in F. Shahidi (ed.), Flavor of Meat, Meat Products and Seafoods, 2nd edn, pp. 130-158, Blackie Academic and Professional, London.
DP (2009) Direction des Pêches, Rapport du service suivi-évaluation, fiche annuelle de production, Ministère de l’Agriculture de l’Elevage et de la Pêche, Direction des Pêches, Cotonou, Bénin.
Essuman, K.M. (1992) Fermented Fish in Africa: A Study on Processing, Marketing and Consumption, p. 80, FAO Fisheries Technical Paper 329, FAO, Rome.
Horemans, B. (1998) The State of Artisanal Fisheries in West Africa in 1997, Programme for the Integrated Development of Artisanal Fisheries in West Africa, Technical Report 122, FAO, Rome.
Horner, W.F.A. (1997) ‘Preservation of fish by curing (drying, salting and smoking)’, in G.M. Hall (ed.), Fish Processing Technology, 2nd edn, pp. 32-72, Blackie Academic & Professional, London.
Abbey, L.D., Hodari-Okae, M. and Osei-Yaw, A. (1994) Studies on Traditional Processing and Quality of Fermented Fish (Momone), Ghana/Netherlands Artisanal Fish Processing and Applied Research Project Report, Food Research Institute, Accra, Ghana.
Anihouvi, V.B., Hounhouigan, J.D. and Ayernor, G.S. (2005) ‘La production et la commercialisation du lanhouin, un condiment à base de poisson fermenté du golf du Bénin’, Cahiers agricultures 14(3): 323-330 <http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf≯. http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf
Anihouvi, V.B., Ayenor, S.G., Hounhouigan, J.D. and Sakyi-Dawson, E. (2006) ‘Quality characteristics of lanhouin, a traditionally processed fermented fish in the republic of Benin’, African Journal of Food Agriculture Nutrition and Development 6: 1-15 <http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf≯. http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf
Beddows, C.G. (1985) ‘Fermented fish and fish products’, in B.J. Wood (ed.), Microbiology of Fermented Food, pp. 1-39, Elsevier Applied Science, London.
Cadwallader, K.R., Back, H.H., Chung, H.Y. and Moody, M.W. (1994) ‘Contribution of lipid derived components in the flavour of alligator meat’, in C.T. Ho and T.G. Hartman (eds), Lipids in Food Flavors, ACS Symposium series 558, American Chemical Society, Washington, DC.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J. R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338-362 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, de Boeck Université, Tome 2, De Boeck and Larcier S.A., Brussels, Belgium.
Durnford, E. and Shahidi, F. (1998) ‘Flavour of fish meat’, in F. Shahidi (ed.), Flavor of Meat, Meat Products and Seafoods, 2nd edn, pp. 130-158, Blackie Academic and Professional, London.
DP (2009) Direction des Pêches, Rapport du service suivi-évaluation, fiche annuelle de production, Ministère de l’Agriculture de l’Elevage et de la Pêche, Direction des Pêches, Cotonou, Bénin.
Essuman, K.M. (1992) Fermented Fish in Africa: A Study on Processing, Marketing and Consumption, p. 80, FAO Fisheries Technical Paper 329, FAO, Rome.
Horemans, B. (1998) The State of Artisanal Fisheries in West Africa in 1997, Programme for the Integrated Development of Artisanal Fisheries in West Africa, Technical Report 122, FAO, Rome.
Horner, W.F.A. (1997) ‘Preservation of fish by curing (drying, salting and smoking)’, in G.M. Hall (ed.), Fish Processing Technology, 2nd edn, pp. 32-72, Blackie Academic & Professional, London.
Abbey, L.D., Hodari-Okae, M. and Osei-Yaw, A. (1994) Studies on Traditional Processing and Quality of Fermented Fish (Momone), Ghana/Netherlands Artisanal Fish Processing and Applied Research Project Report, Food Research Institute, Accra, Ghana.
Anihouvi, V.B., Hounhouigan, J.D. and Ayernor, G.S. (2005) ‘La production et la commercialisation du lanhouin, un condiment à base de poisson fermenté du golf du Bénin’, Cahiers agricultures 14(3): 323-330 <http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf≯. http://www.jle.com/e-docs/00/04/0D/C2/vers_alt/VersionPDF.pdf
Anihouvi, V.B., Ayenor, S.G., Hounhouigan, J.D. and Sakyi-Dawson, E. (2006) ‘Quality characteristics of lanhouin, a traditionally processed fermented fish in the republic of Benin’, African Journal of Food Agriculture Nutrition and Development 6: 1-15 <http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf≯. http://www.ajfand.net/Volume6/No1/Anihouvi1625.pdf
Beddows, C.G. (1985) ‘Fermented fish and fish products’, in B.J. Wood (ed.), Microbiology of Fermented Food, pp. 1-39, Elsevier Applied Science, London.
Cadwallader, K.R., Back, H.H., Chung, H.Y. and Moody, M.W. (1994) ‘Contribution of lipid derived components in the flavour of alligator meat’, in C.T. Ho and T.G. Hartman (eds), Lipids in Food Flavors, ACS Symposium series 558, American Chemical Society, Washington, DC.
Chadare, F.J., Hounhouigan, J.D., Linnemann, A.R., Nout, M.J. R. and Van Boekel, M.A.J.S. (2008) ‘Indigenous knowledge and processing of Adansonia digitata L. food products in Benin’, Ecology of Food and Nutrition 47(4): 338-362 <http://dx.doi.org/10.1080/03670240802003850≯.
Dagnelie, P. (1998) Statistiques théoriques et appliquées: Inférence statistique à une et à deux dimensions, p. 559, de Boeck Université, Tome 2, De Boeck and Larcier S.A., Brussels, Belgium.
Durnford, E. and Shahidi, F. (1998) ‘Flavour of fish meat’, in F. Shahidi (ed.), Flavor of Meat, Meat Products and Seafoods, 2nd edn, pp. 130-158, Blackie Academic and Professional, London.
DP (2009) Direction des Pêches, Rapport du service suivi-évaluation, fiche annuelle de production, Ministère de l’Agriculture de l’Elevage et de la Pêche, Direction des Pêches, Cotonou, Bénin.
Essuman, K.M. (1992) Fermented Fish in Africa: A Study on Processing, Marketing and Consumption, p. 80, FAO Fisheries Technical Paper 329, FAO, Rome.
Horemans, B. (1998) The State of Artisanal Fisheries in West Africa in 1997, Programme for the Integrated Development of Artisanal Fisheries in West Africa, Technical Report 122, FAO, Rome.
Horner, W.F.A. (1997) ‘Preservation of fish by curing (drying, salting and smoking)’, in G.M. Hall (ed.), Fish Processing Technology, 2nd edn, pp. 32-72, Blackie Academic & Professional, London.
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