Abstract:Smoked fish plays a significant role in food security and nutrition, represents 2/3 of the consumption of fishery products in Ivory Coast and is still obtained using outdated traditional smoking methods. These methods are not very concerned with the health of the populations and the preservation of the environment, despite the existence of improved ovens called FTT ovens (FAO-Thiaroye Processing Technique) introduced in the country. The objective of this study is to show the impact of traditional smoking on th… Show more
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