Quantitative assessment of the microbiological risk associated with the consumption of attieke in Côte d’Ivoire
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.05.035
Abstract: Attieke is produced and consumed throughout the entire territory of Cote d’Ivoire. It is a food made by lactic fermentation of cassava and prepared in advance. It is the first ready-to eat meal sold in… read more here.
Keywords: risk; ivoire; quantitative assessment; assessment microbiological ... See more keywords