Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

P.butyracea butter, produced by different traditional methods, is often stored for further use in different types of packaging which may affect its quality. The present work aims to evaluate the effect of the production method and the type of packaging used on the physicochemical and microbiological...

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Bibliographic Details
Main Authors: Marius Eric Badoussi, Yann E. Madode, Célestin K. C. Tchekessi, Laurenda Honfozo, Ifagbémi Bienvenue Chabi, Kamirou Chabi Sika, Arlette Adjatin, Joseph D. Hounhouigan, Paulin Azokpota
Format: Article
Language:English
Published: Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/8639311
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