Comparative Investigation of Quality Features and Microbiological Safety of the Spicy “Ndjindja” (Zingiber officinale) Drink Made From Various Production Sites in Far North of Cameroon
“Ndjindja” is a spicy drink made by the processing of Zingiber officinale roots using techniques varying from one location to another. To investigate the effect of production site on the quality features and safety of “ndjindja,” the producers were surveyed and the samples from seven production area...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/jfq/9631365 |
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