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,
Anani Kokou,
Kagni-Dossou Mensah,
Karou Damintoti Simpliste,
Ameyapoh Yaovi,
Messanvi Gbeassor
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> , hygiene , agricultural science , microbiology and biotechnology , food science , fishery , biology , economics , medicine , pathology , macroeconomics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom