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Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”
Nimaga Daouda,
Tetchi Fabrice Achille,
Kakou Cela Abodjo,
Nindjin Charlemagne,
Amani N’guessan Georges
Food Nutr. Sci.
Vol.3 No.10, October 12, 2012
DOI:
10.4236/fns.2012.310176
(PDF 389K)
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Assessment of Knowledge, Attitudes and Practices of Food Handlers in
Attieke
Production Units in Relation to Food Hygiene and Safety in Côte d’Ivoire in 2012
Theodore N. Djéni,
Alfred K. Kouamé,
Youssouf Traoré,
Rose K. Nevry,
Marcellin K. Dje
Food Nutr. Sci.
Vol.5 No.10, April 30, 2014
DOI:
10.4236/fns.2014.510099
(PDF 463K)
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