Microbiological changes in naturally fermented cassava fish ( Pseudotolithus sp.) for lanhouin production von Anihouvi, V.B., Sakyi-Dawson, E., Ayernor, G.S., Hounhouigan, J.D.

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Consumption and nutritional quality of grilled pork purchased from open road-side restaurants of Benin von Iko Afé, O.H., Anihouvi, D.G., Assogba, M.F., Anihouvi, E.L., Kpoclou, Y.E., Douny, C., Mahillon, J., Anihouvi, V.B., Scippo, M-L., Hounhouigan, D.J.

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Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa von J.M. Kindossi, J.M. Kindossi, V.B. Anihouvi, V.B. Anihouvi, G. Vieira-dalodé, G. Vieira-dalodé, N.H. Akissoé, N.H. Akissoé, A. Jacobs, A. Jacobs, N. Dlamini, N. Dlamini, D. Pallet, D. Pallet, D.J. Hounhouigan, D.J. Hounhouigan

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Sensory Evaluation and Consumer Acceptability of an African Fish Based Flavouring Agent and Taste Enhancer von J.M. Kindossi, J.M. Kindossi, O.O.D. Akpo-Djenontin, O.O.D. Akpo-Djenontin, V.B. Anihouvi, V.B. Anihouvi, N. Akissoé, N. Akissoé, A.L Declemy, A.L Declemy, G. Vieira-Dalodé, G. Vieira-Dalodé, K. Tomlins, K. Tomlins, D. Pallet, D. Pallet, J.D. Hounhouigan, J.D. Hounhouigan

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Diversité Variétale, Qualité Et Utilisation Du Maïs (Zea Mays) En Afrique De l’Ouest : Revue Critique von Semassa, A. J., Padonou, S.W., Anihouvi, V.B., Akissoé, N.H., Adjanohoun, A., Baba-Moussa, L.

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Effect of fertilization and harvesting time on antioxidant activity of three leafy vegetables commonly used in Benin von Sossa-Vihotogbe, C.N.A, Akissoe, N.H, Anihouvi, V.B, Ahohuendo, B.C, Ahanchede, A, Hounhouigan, D.J

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Production, consumption, and quality attributes of Lanhouin, a fish-based condiment from West Africa von Kindossi, J.M., Anihouvi, V.B., Vieira-Dalodé, G., Akissoé, N.H., Jacobs, A., Dlamini, N., Pallet, D., Hounhouigan, D.J.

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