African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 976

Full Length Research Paper

Uses and microbiological quality of fresh cow's milk sold in three markets in South Benin

Oumarou DJOBO
  • Oumarou DJOBO
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Haziz SINA
  • Haziz SINA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Pocoun Damè KOMBIENOU
  • Pocoun Damè KOMBIENOU
  • National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin.
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Wilfrande Morenikè DJENONTIN
  • Wilfrande Morenikè DJENONTIN
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Virgile AHYI
  • Virgile AHYI
  • Department of Chemical Engineering, IRGIB-Africa, Benin.
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Issaka Youssao Abdou KARIM
  • Issaka Youssao Abdou KARIM
  • Animal Biotechnology and Meat Technologies Laboratory, Animal production Department, EPAC, University of Abomey-Calavi, Benin.
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Adolphe ADJANOHOUN
  • Adolphe ADJANOHOUN
  • National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin.
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Manuel RENDUELES
  • Manuel RENDUELES
  • Department of Chemical and Environmental Engineering, Polytechnic School of Engineering, Gijón Campus, University of Oviedo, Spain.
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Lamine BABA-MOUSSA
  • Lamine BABA-MOUSSA
  • Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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  •  Received: 13 August 2021
  •  Accepted: 27 September 2021
  •  Published: 31 October 2021

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This article is published under the terms of the Creative Commons Attribution License 4.0

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