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Article Title
Impact of Local Aromatic Plant Marinades and Cooking Regimes on Color Kinetics and Quality of Borgou Cattle Meat in Benin
Authored by
Polycarpe Ulbad TOUGAN
Department of Nutrition and Agro-Food Sciences, Faculty of Agronomy, University of Parakou, BP 123 Parakou, Benin and Laboratory of Food Security and Quality of Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2-5030 Gembloux, Belgium.
Nathalie KOUBIA
Department of Nutrition and Food Sciences of the Faculty of Agronomy, University of Abomey-Calavi, Benin.