Search Results - N'GUESSAN, K.F

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  1. 1
    The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage

    The biochemical and microbiological quality of palm wine samples produced at different periods during tapping and changes which occured during their storage by Karamoko, D., Djeni, N.T., N'guessan, K.F., Bouatenin, K.M.J.-P., Dje, K.M.

    Published in Food control
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  2. 2
    Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire

    Quality of attieke (a fermented cassava product) from the three main processing zones in Côte d'Ivoire by Djeni, N.T., N'Guessan, K.F., Toka, D.M., Kouame, K.A., Dje, K.M.

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  3. 3
    Resistance of cacao (Theobroma cacao L.) to Sahlbergella singularis (Hemiptera: Miridae): investigation of antixenosis, antibiosis and tolerance

    Resistance of cacao (Theobroma cacao L.) to Sahlbergella singularis (Hemiptera: Miridae): investigation of antixenosis, antibiosis and tolerance by N'Guessan, K.F., N'Goran, J.A.K., Eskes, A.B.

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  4. 4
    Comparaison de deux techniques de replantation cacaoyère sur antécédents culturaux non-forestiers en Côte d'Ivoire

    Comparaison de deux techniques de replantation cacaoyère sur antécédents culturaux non-forestiers en Côte d'Ivoire by ASSIRI, A.A, KONAN, A, N'GUESSAN, K.F, KÉBÉ, B.I, KASSIN, K.E, COULOUD, J.Y, YAPO, A.R, YORO, G.R, YAO-KOUAMÉ, A

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