Smoking and marketing of fish in the Aghien lagoon (Cote d’Ivoire) : Fumage et commercialisation du poisson sur la lagune Aghien (Cote d’Ivoire)

Autor: Bedia , A. T., Kien , K. B., N’Guessan, K. R.

Publikováno v: Journal de la Recherche Scientifique de l’Université de Lomé; Vol. 24 No. 1-2 (2022): Sciences Technologies et Agronomies ; 65-75

The objective of this study is to analyze the fish marketing circuits in order to determine the social characteristics of the actors and their organization on the market, to know the marketing circuits for fresh fish and to establish the profit and l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::25e76308b296df74d83fc9e8db2a6f6b
https://www.ajol.info/index.php/jrsul/article/view/240079

Smoke as a pictorial procedure: Fumage

Autor: José Antonio Pérez Esteban

Publikováno v: Cuadernos de Arte de la Universidad de Granada, Vol 44, Iss 0, Pp 219-244 (2013)

I propose a new definition for fumage and address in a brief approach —from the chemical point of view— the nature of smoke. From this base, I study the possible supports, potential tools for application in artistic purposes, visual possibilities

Externí odkaz: https://doaj.org/article/4843a381fdcd441bbcb82944c1a6f803

Influence de la période de capture, du fumage et de la cuisson à ébullition sur le potentiel nutritionnel d’Oreochromis niloticus du fleuve Nkam (Yabassi-Cameroun)

Autor: Djimbie, Justin Djopnang, Njinkoue, Jean Michel, Womeni, Hilaire Macaire, Gouado, Inocent, Eyango, Minette Tomedi-Tabi, Tsapla, Christelle Tiwo, Djikeng, Fabrice Tonfack, Ombede, Sabine Nga, Tchutcheu, Huguette Djeuachi, Prabhaka, Iruku Naga Satya Surya, Karuna, Mallampalli Sri Lakshmi, Prasad, Rachapudi Badari Narayana, Signing, Steve Kemmo, Fabo, Elvis Nganou, Tchoumbougnang, François

Publikováno v: Cameroon Journal of Experimental Biology; Vol 11, No 1 (2017); 34-46

Pour contribuer à la valorisation des bios ressources aquatiques du Cameroun, le potentiel nutritionnel d’Oreochromis niloticus du fleuve Nkam à Yabassi a été déterminé. L’objectif était d’évaluer dans leur partie comestible (chair+peau

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::f9aeff53521c403c55cae84ba004bdbc
https://www.ajol.info/index.php/cajeb/article/view/190451

El humo como herramienta de creación

Autor: Pérez García, Miguel

Publikováno v: Digibug. Repositorio Institucional de la Universidad de Granada
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Universidad de Granada. Máster Oficial Universitario en Dibujo: Creación, Producción y Difusión

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11aaf992a547e9f15b802bf92fd13585

Staphylococcal ecosystem of kitoza, a traditional malagasy meat product

Autor: Elodie Arnaud, Régine Talon, Angela Irène Ratsimba, Sabine Leroy, Jean-Paul Chacornac, Danielle Rakoto, Vololoniaina Jeannoda

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2017, 246, pp.20-24. ⟨10.1016/j.ijfoodmicro.2017.02.001⟩
International Journal of Food Microbiology (246), 20-24. (2017)
International Journal of Food Microbiology, 2017, 246, pp.20-24. ⟨10.1016/j.ijfoodmicro.2017.02.001⟩

Kitoza is a traditional meat product from Madagascar manufactured with strips of pork or beef. The process includes a first step of salting and mixing with spices followed by sun-drying or smoking step. As salting and drying select coagulase-negative

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7208ca38053cdc961c1d79238883a205
https://hal.archives-ouvertes.fr/hal-01602697