Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic

Mouaiuml;mine Mazou; Fidegrave;le P. Tchobo; Rene G. Degnon; Guy A. Mensah; Mohamed M. Soumanou

doi:10.5897/AJFS12.085

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 978

Full Length Research Paper

Effect of temperature and salt on the quality of waragashi cheese during storage in Benin Republic

Mouaïmine Mazou1, Fidèle P. Tchobo1, René G. Degnon1, Guy A. Mensah2 and Mohamed M. Soumanou1*

1Unité de Recherche en Génie Enzymatique et Alimentaire (URGEA), Laboratoire d’Etude et de Recherche en Chimie Appliquée (LERCA), Département de Génie de Technologie Alimentaire, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey- Calavi (UAC) 01 BP 2009 Recette Principale Cotonou 01, Bénin. 2Institut National des Recherches Agricoles du Bénin (INRAB), Ministère de l´Agriculture de l´Elevage et de la Pêche (MAEP), 01 BP 2359 Recette Principale, Cotonou 01, Bénin.
Email: [email protected] or [email protected]

Article Number - 1F9CD2212161
Vol.6(20), pp. 494-499 , October 2012
https://doi.org/10.5897/AJFS12.085

Accepted: 09 September 2012
Published: 26 October 2012

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