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Microbiological characteristics of smoked and smoked–dried fish processed in Benin

机译：在贝宁加工烟熏和烟熏干鱼的微生物特征

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Dona Gildas Hippolyte Anihouvi; Yénoukounmè Euloge Kpoclou; Marleen Abdel Massih; Ogouyôm Herbert Iko Afé; Mahunan François Assogba; Melvina Covo; Marie‐Louise Scippo; Djidjoho Joseph Hounhouigan; Victor Anihouvi; Jacques Mahillon;
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1. Microbiological characteristics of smoked and smoked–dried fish processed in Benin [J] . Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, Food Science & Nutrition . 2019,第5期

机译：贝宁加工的熏制和熏制干鱼的微生物学特征
2. Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes [J] . Ogouy?m Herbert Iko Afé, Mahunan Fran?ois Assogba, Dona Gildas Hippolyte Anihouvi, Food Science & Nutrition . 2020,第9期

机译：南贝宁常规生产的烟熏和烟熏干鱼的消耗和物理化学特性以及推荐营养摄入量的贡献
3. Assessment of Microbiological Quality of Fresh and Smoked Crabs ( Callinectes amnicola ) Fished and Sold in Southern Benin [J] . Kadoeito Cyrille Boko, Alida Melaine Sokan Yambode, Philippe Sessou, Microbiology Journal . 2019,第1期

机译：贝宁南部捕捞和出售的新鲜和熏制螃蟹（Callinectes amnicola）的微生物质量评估
4. Efficacy of powdered neem leaves (Azadirachta indica ) as anti fungal agent on smoked dried fillets of African Catfish (Chrysichthys nigrodigitatus ) [C] . Ipinmoroti M. O., Bello J. A. ICoMST 2011;International conference of meat science and technology . 2012

机译：印ne叶粉（Azadirachta indica）作为抗真菌剂对非洲Cat鱼（Chrysichthys nigrodigitatus）熏制鱼片的功效
5. Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese [D] . Gipson, Rachel Simone 2019

机译：特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
6. Microbiological characteristics of smoked and smoked–dried fish processed in Benin [O] . Dona Gildas Hippolyte Anihouvi, Yénoukounmè Euloge Kpoclou, Marleen Abdel Massih, 2019

机译：贝宁加工的熏制和熏制干鱼的微生物学特征
7. Processing methods, preservation practices and quality attributes of smoked and smoked-dried fishes consumed in Benin [O] . Mahunan François Assogba, Dona Gildas Hippolyte Anihouvi, Ogouyôm Herbert Iko Afé, 2019

机译：在贝宁消费的烟熏和烟熏干鱼的处理方法，保存实践和优质属性
8. Use of Different Chloride Salt to Reduce the Sodium Content of Smoked Fish and Processing Requirements for Inhibition of 'Clostridium botulinum' in Vacuum-Packaged Smoked Fish [R] . Eklund, M. W. , Pelroy, G. A. , Peterson, M. E. , 1988

机译：使用不同的氯盐降低烟熏鱼的钠含量及对真空包装熏鱼中抑制“肉毒梭菌”的处理要求

Microbiological characteristics of smoked and smoked–dried fish processed in Benin

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