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Publications by Djidjoho Joseph Hounhouigan
Assessment of the Physicochemical Characteristics, Chemical and Microbiological Safety of Two Types of Kilichi , a Grilled Meat Produced in Niger
Food Science and Nutrition
Food Science
Comparing the Quality of Two Traditional Fried Street Foods From the Raw Material to the End Product: The Beninese Cowpea-Based Ata and the Italian Wheat-Based Popizza
Legume Science
Related publications
Influence of Manufacturing Methods on the Microbiological and Nutritional Characteristics of Kilichi, Dry Meat of Niger
International Journal of Current Microbiology and Applied Sciences
Comparative Analysis Regarding the Chemical and Microbiological Characteristics of Some Red Wine Assortments Produced in Two Romanian Viticultural Areas
Revista de Chimie
Surfaces
Materials Science
Engineering
Materials Chemistry
Films
Coatings
Chemistry
Assessment of Physicochemical and Microbiological Characteristics of Water Samples of Okomu National Park, Edo State, Nigeria
Asian Journal of Environment & Ecology
Physicochemical and Microbiological Characteristics of the Waste Dumps After Coal Enrichment
Microbiology&Biotechnology
Physicochemical, Microbiological and Sensory Characteristics of Cashew Milk Formulated Yoghurt
African Journal of Food Science
Physicochemical and Microbiological Meat Quality, Growth Performance and Carcass Characteristics of Feedlot-Finished Cull Santa Ins Ewes and Moxot Goats
African Journal of Biotechnology
Effects of Meat Preheating and Wrapping on the Levels of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Meat
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Microbiological and Chemical Contamination in Different Types of Food of Non-European Origin
Italian Journal of Food Safety
Food Science
Microbiological Quality Assessment of a Compost Produced From Animal Waste and Vegetables
