Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo-Reference-Cited by-同舟云学术

Quality Characteristics of Artisanal Smoked Chicken Meat Sold in Street Food in Togo

Published:2020-11-26 Issue: Volume: Page:1-20
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Akakpo Akpénè¹,Spéro Edikou K.U.¹,Diantom Agoura²,Hanvi Dédé Mawulé³,Osseyi G. Elolo¹²

Affiliation:

1. Regional Center of Excellence in Poultry Sciences (CERSA), University of Lomé, Lomé, Togo

2. High School of Biological and Food Techniques (ESTBA), University of Lomé, Lomé, Togo

3. Ministère de l'Agriculture, Togo Institute of Agronomic Research (ITRA), Lomé, Togo

Funder

German Academic Exchange Service

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2020.1848684

Reference67 articles.

1. Abotchi, K. (2010). Evaluation de la qualité microbiologique des poissons fumés artisanalement au Togo (Master’s thesis). Ecole Inter-états des Sciences et Médecine Vétérinaires de Dakar/Sénégal. Retrieved from http://www.beep.ird.fr/collect/eismv/index/assoc/MEM10-21.dir/MEM10-21.pdf

2. Microbiological Quality of Chicken Sold in Accra and Determination of D<sub>10</sub>-Value of <i>E. coli</i>

3. Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat

4. Etat de salubrité des viandes de volaille congelées importées dans la ville de Cotonou en République du Bénin

5. Akakpo, A., Edikou, S., Diantom, A. & Osseyi, E. (2020). Diagnostique des pratiques de fumage de la viande de poulet (Gallus gallus) dans la ville de Lomé au Togo. African Journal of Food, Agriculture, Nutrition and Development, 20(6), 16758‑16780. https://doi.org/10.18697/ajfand.94.19230