Fish processors operate traditional ovens that emit smoke and heat, which degrade their sanitary conditions and contribute to greenhouse gas emissions such as carbon dioxide (CO₂). To address this issue, an improved oven called the FTT oven (FAO-Thiaroye Fish Processing) was intr...
Open access
Research Article10.9734/jamps/2025/v27i12835
Ossehin Ambroise, Gnamba Corneil Quand-Même, Koukougnon Kouho Lydie, Soussou Yao Idriss & Yapo Ossey Bernard·Advances in Research·2022
The smoking of fish plays a very important role at the economic, social and nutritional levels. Despite its importance, smoking is still practiced through traditional techniques that have a considerable impact on the health of the processors. The objective of this work is to eva...
Open access
Research Article10.9734/air/2022/v23i6915
Ossehin Ambroise, Etchian Assoi Olivier, Seka Yapoga Jean, Gnagne Agness Essoh Jean Eudes Yves & Yapo Ossey Bernard·Asian Journal of Chemical Sciences·2022
Women use traditional methods for smoking in Côte d'Ivoire. These methods have an impact on the environment and their health because of the emission of CO2 which is a greenhouse gas and other gases (VOCs, PAHs...), carcinogenic and dangerous for the respiratory system. In 2013, a...
Open access
Research Article10.9734/ajocs/2022/v11i119114
The quality of lake Kossou is compromised by agricultural and mining activities carried out in its watershed. The objective of this study is to characterize the physicochemical parameters of lake Kossou's waters in order to assess its biological potential. Sampling was carried ou...
Open access
Research Article10.9734/CSJI/2026/v35i11013