Open AccessSTUDY OF THE SOCIO-ECONOMIC IMPORTANCE AND ARTISANAL TECHNOLOGY OF FERMENTED AND SALTED FISH (LANHOUIN) PRODUCED AND SOLD IN LOME
Author(s) -
Atakora Magnou-Leleng,
Dossou Bayi Reine,
Mamatchi Mélila,
Kouassi Soncy,
Kokou Anani,
Kagni-Dossou Mensah,
Karou Damintoti Simpliste,
Yaovi Ameyapoh,
Messanvi Gbéassor
Publication year - 2022
Publication title -
international journal of advanced research
Language(s) - English
Resource type - Journals
ISSN - 2320-5407
DOI - 10.21474/ijar01/14720
Subject(s) - salting , business , production (economics) , fish <actinopterygii> , agricultural science , hygiene , food science , biology , fishery , economics , medicine , pathology , macroeconomics