Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ignace Dotché"'
Autor:
Nestor Dénakpo Noudèkè, Ignace Dotché, Gbênagnon Serge Ahounou, Issaka Youssao Abdou Karim, Souaïbou Farougou
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 4, Iss 1, Pp 1-14 (2017)
Objective: This study aimed to make an inventory of animal diseases that affect milk production and the plants locally used against these diseases. Materials and methods: A survey was carried out from April to August 2013 in 41 farms in department of
Externí odkaz:
https://doaj.org/article/30c7582043e04935bb901c634fb06461
Autor:
Eustache C. Hounkpe, Philippe Sessou, Souaïbou Farougou, Ignace Dotche, Georges Daube, Véronique Delcenserie, Paulin Azokpota, Nicolas Korsak
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e17135- (2023)
Food of animal origin is an important source of proteins for human beings. However, they are subject to microbial contamination. It is essential to ensure the safety of food products intended for school children regarding their vulnerability to food
Externí odkaz:
https://doaj.org/article/5b8d505e14774ac49251da9fbfe5b4e5
Autor:
Arnaud Soha, Ignace Dotche, Germain Achade, Jacques Dougnon, Issaka Y. A. Karim, Souaïbou Farougou, Marc Kpodekon
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 7, Iss 1, Pp 6-15 (2020)
Objective: The present study aimed to determine the prevalence of bovine trypanosomosis in Benin. Materials and Methods: For this purpose, the blood samples were taken from 932 cattle: 573 from slaughterhouses and 359 from the farms of the targeted d
Externí odkaz:
https://doaj.org/article/e47fbca6f1dc4f97a273c05221276eb2
Autor:
Ignace DOTCHE, Marilyne Baez ADOGONI, Gloria Amen Glwadys AHOUANSE, Issaka ABDOU KARIM YOUSSAO
Publikováno v:
Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 9, Iss 1 (2021)
L’abattage est considéré comme l’étape où les plus grandes opportunités de contamination des viandes existent. De ce fait, l’hygiène doit primer sur les intérêts économiques pour assurer la sécurité et la salubrité de la viande. Le
Externí odkaz:
https://doaj.org/article/d1ef18479c6c4c63a76c488fe305ba24