Tables index

From

Risks Related to the Consumption a Traditional Drink (Koutoukou) Obtained by Distillation of Palm Wine or Sucrose

Koffi Maïzan Jean-Paul BOUATENIN, Fatoumata CAMARA, Wahauwouélé Hermann COULIBALY, Alfred Kohi KOUAME, Richard N’Goran KOUADIO, Koffi Marcellin DJE

American Journal of Microbiological Research. 2021, 9(2), 54-61 doi:10.12691/ajmr-9-2-4
  • Table 1. Discomfort after the consumption of the Koutoukou
  • Table 2. Symptoms of Koutoukou (KTK) post-consumption illness
  • Table 3. Biochemical parameters of Koutoukou samples
  • Table 4. Microbial load in beverages