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Impact of Traditional Process on Hygienic Quality of Soumbala a Fermented Cooked Condiment in Burkina Faso
by Marius K. Somda, Aly Savadogo, François Tapsoba, Nicolas Ouédraogo, Cheikna Zongo and AlfredS. Traoré
Journal of Food Security. 2014, 2(2), 59-64. DOI: 10.12691/jfs-2-2-3
Pub. Date: July 11, 2014Views: 26303Downloads: 21959Citations: 2
seeds processing fermentation food safety
Abstract Full Text PDF (147 KB) Full Text HTML Full Text ePUB (220 KB)
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