HAL Id: hal-03753332 https://hal.inrae.fr/hal-03753332 Submitted on 18 Aug 2022 HAL is a multi-disciplinary open access archive for the deposit and dissemination of sci- entiﬁc research documents, whether they are pub- lished or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diﬀusion de documents scientiﬁques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Distributed under a Creative Commons Attribution 4.0 International License Improvement of Taste Enhancer Condiment Processing and Safety Using Marinade and bio-preservation of Cassava Fish ( Pseudotolithus Sp) Janvier Melegnonfan Kindossi, Ogouyôm Herbert Iko Afé, Générose Vieira-Dalodé, Noël Houédougbé Akissoé, Sabine Leroy, Régine Talon, Victor Bienvenu Anihouvi, Djidjoho Joseph Hounhouigan To cite this version: Janvier Melegnonfan Kindossi, Ogouyôm Herbert Iko Afé, Générose Vieira-Dalodé, Noël Houédougbé Akissoé, Sabine Leroy, et al.. Improvement of Taste Enhancer CondimentProcessing and Safety Using Marinade and bio-preservation of Cassava Fish ( Pseudotolithus Sp). Journal of Culinary Science and Technology, 2022, pp.1-17. 10.1080/15428052.2022.2104770. hal-03753332