Figure 6. Distribution of sellers according to meat cooking time

From

Health Risk Factors, Microbiological Quality of “Choukouya” (Braised Meats) Sold in the Districts of the City of Man

Yao Kamélé Kossonou, Affoué Carole Koffi, Vafi Soumahoro, Idrissa Doumbia, Kablan Tano

American Journal of Microbiological Research. 2025, 13(1), 1-7 doi:10.12691/ajmr-13-1-1