Technological and microbiological characteristics of indigenous food produced in Gabon-Reference-Cited by-同舟云学术

Technological and microbiological characteristics of indigenous food produced in Gabon

Published:2020-07-14 Issue:3 Volume:58 Page:1027-1041
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Muandze-Nzambe Jean Ulrich,Onanga Richard,Yala Jean Fabrice,Somda Namwin Siourimè,Cissé Hama^ORCID,Zongo Cheikna,Mavoungou Jacques Francois,Savadogo Aly^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-020-04617-w.pdf

Reference28 articles.

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3. Bsadjo Tchamba G, Ibrahim Bawa H, Nzouankeu A, Bagre TS, Traoré AS, Barro N (2015) Isolation, characterization and antibiotic susceptibility of Escherichia coli and Salmonella spp. isolated from local beverages («bissap», «gnamakoudji») sold in Ouagadougou Burkina Faso. Int J Biosci. https://doi.org/10.12692/ijb/6.2.112-119

4. Capozzi V, Fragasso M, Romaniello R, Berbegal C, Russo P, Spano G (2017) Spontaneous food fermentations and potential risks for human health. Fermentation. https://doi.org/10.3390/fermentation3040049

5. Deguenon E, Dougnon V, Lozes E, Maman N, Agbankpe J, Abdel-Massih RM, Djegui F, Baba-Moussa L, Dougnon J (2019) Resistance and virulence determinants of faecal Salmonella spp. isolated from slaughter animals in Benin. BMC Res Notes. https://doi.org/10.1186/s13104-019-4341-x

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