Technological study of different traditional processes used in the production of flavored palm oil "zomi" in southern Benin

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dc.contributor.authorBokossa, Alexandrine H.
dc.contributor.authorDah Nouvlessounon, Durand
dc.contributor.authorADJOU, EULOGE SÈNAN
dc.contributor.authorkpatinvoh, Brice
dc.contributor.authorKonfo, T. R. Christian
dc.contributor.authorDAHOUENON-AHOUSSI, Edwige
dc.contributor.authorSoumanou, Soumanou
dc.contributor.authorAZOKPOTA, Paulin
dc.date.accessioned2026-06-02T16:06:57Z
dc.date.available2026-06-02T16:06:57Z
dc.date.issued2019
dc.identifier.doi10.12692/ijb/14.2.24-39
dc.identifier.otherBECDB-8668
dc.identifier.urihttps://dspace.uac.bj/handle/123456789/7779
dc.language.isofr
dc.relation.ispartofInternational Journal of Biosciences (IJB)
dc.subjectTraditional processes
dc.subjectTechnology
dc.subjectProduction
dc.subject" zomi ".
dc.titleTechnological study of different traditional processes used in the production of flavored palm oil "zomi" in southern Benin
dc.typeArticle

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