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Autor:
G. G. A. Ahouanse, M. Gbankoto, H. S. Houngbedji, C. F. L. Salifou, I. O. Dotché, S. F. Farougou, G. A. Mensah, I. A. K. Youssao
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 1, Pp 4-14 (2024)
Bushmeat production process influences its quality. The objective of the study is to take stock of the hygiene of slaughter and distribution of bushmeat in southern Benin. Therefore, data on the bushmeat production process were collected and analyzed
Externí odkaz:
https://doaj.org/article/9e6013ece7274034a884d54180452f16
