Tables index

From

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)