Improvement in sausage manufacturing process and potential use of selected aromatic plants as their bio preservatives in Benin
Crossref DOI link: https://doi.org/10.30574/gscbps.2020.11.3.0180
Published Online: 2020-06-30
Update policy: https://doi.org/10.30574/gscbps.ourcrossmarkpolicy
Gbaguidi Mauricette D. Dévi,
Degnon René Gnimabou,
Konfo Tétédé Rodrigue Christian,
Kpatinvoh Brice,
Baba-Moussa Farid,
