Tables index

From

Knowledge of Hygienic Quality of Meat Products and Their Consumption by the Population of Sarh (CHAD)

Abdelsalam Adoum Doutoum, Youssouf Amine Goni, Djamalladine Mahamat Doungous, Mahamat Seid Ali, Abdoullahi Hissen Ousman, Nadjiyam Borde, Moussa Tougounigue, Mamadou Balde, Malang Seydi, Abdourahamane Balla, Serigne Babakar Khalifa Sylla, Bhen Sikina Toguebaye

Journal of Food Security. 2022, 10(2), 70-80 doi:10.12691/jfs-10-2-4
  • Table 1. Sociodemographic characteristics of the population in slaughterhouses
  • Table 2. Assessment of knowledge of food hygiene at the slaughterhouse level
  • Table 3. Sociodemographic characteristics of the population in households
  • Table 4. Characteristics of products consumed in households
  • Table 5. Assessment of knowledge of food hygiene at the household level
  • Table 6. Knowledge of food hygiene at household level
  • Table 7. Assessment of household food preservation knowledge
  • Table 8. Sociodemographic characteristics of the population in the markets
  • Table 9. Characteristics of products sold in markets
  • Table 10. Assessment of knowledge of meat products hygiene in the study population in the markets
  • Table 11. Sociodemographic characteristics of the study population in restaurants
  • Table 12. Transformation structures and their environments
  • Table 13. Environmental hygiene practice in restaurants
  • Table 14. Transformation structures of meat products