Nutritional Composition and Chemical Safety of Wagashi Gassirè Cheese Sold in the Southern Benin Markets

Author:

Alphonse Dossou,Rock Mongbo,Thérèse Seko Orou Baké Marie,Gwladys Komagbe,Sessou Philippe,Issiaka Youssao Abdou Karim,FAROUGOU Souaïbou,Joseph Hounhouigan Djidjoho,Jacques Mahillon,Marc Poncelet,BOUTALEB Samiha,Gobert Sylvie,Eméric Madode Yann,Paulin Azokpota,Antoine Clinquart,Marie-Louise Scippo,Caroline Douny

Publisher

Elsevier BV

Reference63 articles.

1. A preliminary study on the quality and safety of street-vended warankasi (a Nigerian soft white cheese) from Ibadan, Oyo state, Nigeria;S A O Adeyeye;Br Food J,2017

2. Follow-up of elevated blood lead levels and sources in a cohort of children in Benin;S Ahmadi;Int J Environ Res Public Health,2020

3. Influence de la compl�mentation des vaches laiti�res Girolando import�es au B�nin sur les caract�ristiques physicochimiques du lait et du Waragashi (fromage Peuhl);M V A�ssi;Bull Rech Agron Ben,2016

4. Evaluation of hygienic and mycological quality of local cheese marketed in Benin;V M A�ssi;Aust J Basic Appl Sci,2009

5. The effect of storage period on the chemical composition and coliform microflora of wara cheese;O A Alalade;Int J Dairy Sci,2010

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