Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa

Author： Kindossi J.M.   Anihouvi V.B.   Vieira-Dalodé G.   Akissoé N.H.   Jacobs A.   Dlamini N.   Pallet D.   Hounhouigan D.J.  

Publisher： Practical Action Publishing in association with GSE Research

ISSN： 2046-1887

Source： Food Chain, Vol.2, Iss.1, 2012-05, pp. : 117-130

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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