African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 979

Full Length Research Paper

Traditional production and quality perception of grilled pork consumed in Benin

Ogouyôm Herbert Iko Afé
  • Ogouyôm Herbert Iko Afé
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Dona Gildas Hippolyte Anihouvi
  • Dona Gildas Hippolyte Anihouvi
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Mahunan François Assogba
  • Mahunan François Assogba
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Yénoukounmè Euloge Kpoclou
  • Yénoukounmè Euloge Kpoclou
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Nassim Moula
  • Nassim Moula
  • Fundamental and Applied Research for Animals & Health (FARAH), Sustainable Animal Production, Faculty of Veterinary Medicine, Tropical Veterinary Institute, University of Liege, bât. B43, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium.
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Jacques Mahillon
  • Jacques Mahillon
  • Laboratory of Food and Environmental Microbiology, Earth and Life Institute - Applied Microbiology, Croix du Sud, 2 – L7.05.12, B-1348 Louvain-la-Neuve, Belgium.
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Victor Bienvenu Anihouvi
  • Victor Bienvenu Anihouvi
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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Marie-Louise Scippo
  • Marie-Louise Scippo
  • Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH), Veterinary Public Health, University of Liège, bât. B43bis, 10 Avenue de Cureghem, Sart-Tilman, B-4000 Liège, Belgium.
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Djidjoho Joseph Hounhouigan
  • Djidjoho Joseph Hounhouigan
  • Laboratory of Food Sciences, Faculty of Agronomic Sciences, School of Nutrition and Food Sciences and Technology, University of Abomey-Calavi, 03 P. O. Box 2819, Jericho Cotonou, Benin.
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  •  Received: 08 September 2020
  •  Accepted: 20 November 2020
  •  Published: 31 December 2020

How to cite this article

APA /
Afé, O. H. I., Anihouvi, D. G. H., Assogba, M. F., Kpoclou, Y. E., Moula, N., Mahillon, J., Anihouvi, V. B., Scippo, M., & Hounhouigan, D. J. (2020). Traditional production and quality perception of grilled pork consumed in Benin. African Journal of Food Science, 14(11), 414-426.
Chicago /
Ogouyôm Herbert Iko Af&e, Dona Gildas Hippolyte Anihouvi, Mahunan François Assogba, Y&enoukounmè Euloge Kpoclou, Nassim Moula, Jacques Mahillon, Victor Bienvenu Anihouvi, Marie-Louise Scippo and Djidjoho Joseph Hounhouigan. "Traditional production and quality perception of grilled pork consumed in Benin." African Journal of Food Science 14, no. 11 (2020): 414-426.
MLA /
Ogouyocirc;m Herbert Iko Afeacute;, et al. "Traditional production and quality perception of grilled pork consumed in Benin." African Journal of Food Science 14.11 (2020): 414-426.
DOI /
https://doi.org/10.5897/AJFS2020.2016
URL /
https://ftp.academicjournals.org/journal/AJFS/article-abstract/4D587C765683

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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