"
Microbial Quality of “Tchachanga”, a Barbecued Mutton Sold in Benin"
written by Kadoéito Cyrille Boko, Martial Gangnito, Soumanou S. Toleba, Philippe Sessou, Ulbad Polycarpe Tougan, Oscar Nestor Aguidissou, Marc T. Kpodekon, Souaïbou Farougou,
published by
Advances in Microbiology,
Vol.7 No.8, 2017
has been cited by the following article(s):
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[1]
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Potential antifungal activity of essential oil from Cymbopogon citratus (DC) Stapf and its performances as biostabilization of tiger nut milk (Cyperus exculentus)
Scientific African,
2023
DOI:10.1016/j.sciaf.2022.e01497
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[2]
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Potential antifungal activity of essential oil from Cymbopogon citratus (DC) Stapf and its performances as biostabilization of tiger nut milk (Cyperus exculentus)
Scientific African,
2023
DOI:10.1016/j.sciaf.2022.e01497
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[3]
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Microbial quality and safety of ready-to-eat street-vended foods sold in selected locations in Kenya
Journal of Food and Dietetics Research,
2022
DOI:10.25259/JFDR_11_2021
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[4]
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Resistance profile of Salmonella isolated from food sold in the streets of NDjamena, Chad
African Journal of Microbiology Research,
2021
DOI:10.5897/AJMR2021.9475
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