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

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

Abstract 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 t...

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Bibliographic Details
Main Authors: Ogouyôm Herbert Iko Afé, Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ben‐Sadek Boukari, Caroline Douny, Yénoukounmè Euloge Kpoclou, Balbine Amoussou Fagla, Ahmed Igout, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie‐Louise Scippo, Djidjoho J. Hounhouigan
Format: Article
Language:English
Published: Wiley 2020-09-01
Series:Food Science & Nutrition
Subjects:
EPA and DHA
macronutrient daily intake
Omega 3 and Omega 6
traditional smoking
Online Access:https://doi.org/10.1002/fsn3.1763

Internet

https://doi.org/10.1002/fsn3.1763

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