Search Results - Tchekessi, Célestin K. C.

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  1. 1
    Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin

    Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin by Badoussi, Marius Eric, Madode, Yann E., Tchekessi, Célestin K. C., Honfozo, Laurenda, Chabi, Ifagbémi Bienvenue, Chabi Sika, Kamirou, Adjatin, Arlette, Hounhouigan, Joseph D., Azokpota, Paulin

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  2. 2
    Effet insectifuge et insecticide des extraits totaux des épluchures d’orange sur Callosobruchus maculatus fab un déprédateur de niébé (Vigna unguiculata L., Walp) en stock

    Effet insectifuge et insecticide des extraits totaux des épluchures d’orange sur Callosobruchus maculatus fab un déprédateur de niébé (Vigna unguiculata L., Walp) en stock by Gamèli Justin, Gandeho, C. K. Célestin, Tchekessi, S. Djibril, Aboubakar, M. Pacôme, Tamadaho, Eliane, Odjoumani, Dossou, Joseph

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  3. 3
    Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin

    Microbiological, Physicochemical and Nutritional Assessment Quality of Three Types of Kombucha Drinks Produced from Local Herbs and Lipton Tea in Benin by C. K. Célestin, Tchekessi, M. J. Bérénice, Houssou-Goe, Yaya, Koudoro, Pélagie, Yete, Sylvain, Kougblenou, G. Justin, Gandeho, Pivot, Sachi, S. B. Jultesse, Banon, Dossa C. Pascal, Agbangnan, Y. Innocent, Bokossa, Clément, Agbangla

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    Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue

    Molecular Identification of Yeasts and Lactic Acid Bacteria Involved in the Production of Beninese Fermented Food Degue by Angelov, Angel I., Petrova, Galya, Angelov, Angel D., Stefanova, Petya, Bokossa, Innocent Y., Tchekessi, Célestin K. C., Marco, Maria L., Gotcheva, Velitchka

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