Influence of Manufacturing Methods on the Microbiological and Nutritional Characteristics of Kilichi, Dry Meat of Niger
2018; Excellent Publishers; Volume: 7; Issue: 12 Linguagem: Inglês
10.20546/ijcmas.2018.712.029
ISSN2319-7706
AutoresSabo Haoua Seini, Aminou Illia Mama Nafiou, Bako Aminatou Maazou, Hassimi Sadou, Amoukou Ibrahim, Musambahou Malam Alma, Ramatou Seini Sidikou, Mahamane Saadou, Mamoud Moussa Ramatou,
Tópico(s)Agriculture and Rural Development Research
ResumoIn Niger, the kilichi, thin slices of dried meat, is one of the most popular products both domestically and internationally. Our objective through this study is to contribute to the improvement of the sanitary quality of the kilichi of Niger. For this purpose, the microbiological and nutritional characteristics of 3 variants (
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