Physicochemical Characteristics, Nutritional Composition, and Chemical Hazards Content of Wagashi Gassirè Cheese from Benin: Seasonal and Regional Variation

Author:

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

Publisher

Elsevier BV

Reference64 articles.

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

2. Evaluation of hygienic and mycological quality of local cheese marketed in Benin;V M A�ssi;Australian Journal of Basic and Applied Sciences,2009

3. The effect of storage period on the chemical composition and coliform microflora of wara cheese;O A Alalade;International Journal of Dairy Science,2010

4. Studies on traditional cheese (Woagashie) production in the Ashanti region;F Appiah;Journal of the Ghana Science Association,1998

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