Tables index


Evaluation of the Microbiological Quality of Salad Dishes Served in Cotonou Restaurants (Benin)

René G. Dègnon, Christian T. R. Konfo, Euloge S. Adjou, Emmanuella Grâce GANIERO, Edwige Dahouenon-Ahoussi

American Journal of Food Science and Technology. 2018, 6(3), 98-102 doi:10.12691/ajfst-6-3-2
  • Table 1. Type of salad dishes and ingredients used for their production
  • Table 2. Microbiological quality of the samples (CFU/g)