Technological, Sensorial and Nutritional Meat Quality Traits from Pig Fed with Conventional and Unconventional Diets

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dc.contributor.authorHedji, C. Carine
dc.contributor.authorHOUNDONOUGBO, M. FRÉDÉRIC
dc.contributor.authorTOUGAN, P. ULBAD
dc.contributor.authorHOUINATO, MARCEL ROMUALD BENJAMIN
dc.contributor.authorFiogbe, Emile
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2015
dc.identifier.otherBECDB-2527
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/2562
dc.language.isofr
dc.relation.ispartofScientific Research Publishing
dc.subjectPig
dc.subjectMeat Quality
dc.subjectUnconventional Diet
dc.subjectBenin
dc.titleTechnological, Sensorial and Nutritional Meat Quality Traits from Pig Fed with Conventional and Unconventional Diets
dc.typeArticle

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