Microbial population and physico-chemical composition of an African Fish based flavouring agent and taste enhancer

Sixty samples of a traditional flavouring agent and taste enhancer (FATE) locally referred to as Lanhouin obtained by spontaneous fermentation of cassava fish (Pseudotolithus sp.) and king fish (Scomberomorus tritor), used as traditional condiment to enhance the flavour of many dishes were purchased...

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Veröffentlicht in:	African Journal of Food Science 2016-10, Vol.10 (10), p.227-237
Hauptverfasser:	Janvier, M ecirc l eacute gnonfan Kindossi, Victor, Bienvenu Anihouvi, Opportune, O D Akpo Djenontin, G eacute n eacute rose, Vieira Dalod eacute, Mathias, Hounsou, No euml l, Hou eacute dougb eacute Akisso, Djidjoho
Format:	Artikel
Sprache:	eng
Schlagworte:	Listeria monocytogenes Manihot esculenta Pseudotolithus Salmonella Scomberomorus tritor
Online-Zugang:	Volltext
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