Endogenous methods for preservation of wagashi, a Beninese traditional cheese
Philippe Sessou1,3, Souaïbou Farougou1*, Paulin Azokpota2, Issaka Youssao1, Boniface Yèhouenou3, Serge Ahounou1 and Dominique Codjo Koko Sohounhloué3
1Laboratory of Research in Applied Biology, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P. O. Box 2009 Cotonou, Benin.
2Laboratory of Food Microbiology and Biotechnology, Faculty of Agronomic Sciences, University of Abomey-Calavi, 01 P. O. Box 526 Cotonou, Benin.
3Laboratory of Study and Research in Applied Chemistry, Polytechnic School of Abomey-Calavi, University of Abomey-Calavi, 01 P. O. Box 2009 Cotonou, Benin.
Email: [email protected], [email protected]
