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Archive for | Fish flours
Open Access
Research Paper
Evaluation of the microbiological and nutritional quality of two types of fish flours from Ethmalosa fimbriata for their use as a dietary supplement
By: René G. Dègnon, Euloge S. Adjou, Clément Ahouannou, Edwige Dahouenon-Ahoussi, Mohamed M. Soumanou, Dominique C.K. Sohounhloué
Key Words:
Int. J. Biosci.3(11), 28-34, November 2013.
