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Adama Pare
Adama Pare
Food science
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microbiological quality
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Développement de la technologie des fonds de sauces en utilisant les coproduits issus de la production du Kilishi
2021
International Journal of Biological and Chemical Sciences
Stéphanie C. W. Tiendrebeogo
Donatien Kaboré
Abel Tankoano
Adama Pare
Fatoumata Hama-Ba
Amanda T.J.A. Douamba
Mamoudou H. Dicko
Hagrétou Sawadogo-Lingani
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Assessment of the impact of gas dryer bb equipment on the quality of kilichi a traditional dried beef
2016
Stéphanie C. W. Tiendrebeogo
Hagrétou Sawadogo-Lingani
Donatien Kaboré
Serges Samandoulougou
Kadietou Zida-Ouedraogo
Adama Pare
Mamoudou H. Dicko
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