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Article Title
Health Risk Analysis and Microbiological Quality of Smoked Fish Sold in the Markets of N’Djamena, Chad
Authored by
Abdoullahi Hissein Ousman
Laboratory of Research in Food Science and Nutrition (LaRSAN), Faculty of Human Health Sciences, University of N’Djamena, P.O. Box. 1117, Chad and Laboratory of Research in Biology, Biochemistry and Applied Microbiology (LaBioMA), Faculty of Science and Technology, University of Doba, P.O. Box. 03, Chad.
Kagambèga Boureima
Laboratory of Applied Biochemistry and Immunology (LaBIA), Joseph Ki-Zerbo University, P.O. Box. 7131 Ouagadougou 03, Burkina Faso.
Diéni Ibonyé
Laboratory of Applied Biochemistry and Immunology (LaBIA), Joseph Ki-Zerbo University, P.O. Box. 7131 Ouagadougou 03, Burkina Faso.
Beral Valery Mbaigolmem
Laboratory of Research in Food Science and Nutrition (LaRSAN), Faculty of Human Health Sciences, University of N’Djamena, P.O. Box. 1117, Chad.
Tapsoba François
Laboratory of Applied Biochemistry and Immunology (LaBIA), Joseph Ki-Zerbo University, P.O. Box. 7131 Ouagadougou 03, Burkina Faso.
Savadogo Aly
Laboratory of Applied Biochemistry and Immunology (LaBIA), Joseph Ki-Zerbo University, P.O. Box. 7131 Ouagadougou 03, Burkina Faso.
Abdelsalam Tidjani
Laboratory of Research in Food Science and Nutrition (LaRSAN), Faculty of Human Health Sciences, University of N’Djamena, P.O. Box. 1117, Chad.