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Article Title
Incorporation of Local Ingredients (Soumbala, Moringa, Roucou) in the Formulation of Nitrite-Free Cooked Sausages: An Alternative for Healthy Nutrition
Authored by
OUEDRAOGO Ousmane
Food Science, Technology and Nutrition Laboratory (LabSTAN), Food Technology Department (DTA), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso)/ National Center for Scientific and Technological Research, 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
KABORE Kabakdè
Food Science, Technology and Nutrition Laboratory (LabSTAN), Food Technology Department (DTA), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso)/ National Center for Scientific and Technological Research, 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
TANKOANO Abel
Food Science, Technology and Nutrition Laboratory (LabSTAN), Food Technology Department (DTA), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso)/ National Center for Scientific and Technological Research, 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
BAYILI G Romaric
Food Science, Technology and Nutrition Laboratory (LabSTAN), Food Technology Department (DTA), Research Institute for Applied and Technological Sciences (IRSAT), Western Regional Direction (DRO/Bobo-Dioulasso)/ National Center for Scientific and Technological Research, 03 BP 2393, Bobo-Dioulasso 03, Burkina Faso.
BELEM Adrien Marie Gaston
University of Nazi Boni, Life and Earth Sciences Training and Research Unit/ 01 BP. 1091 Bobo-Dioulasso 01, Burkina Faso.
SAWADOGO-LINGANI Hagrétou
Food Science, Technology and Nutrition Laboratory (LabSTAN), Food Technology Department (DTA), Research Institute for Applied and Technological Sciences (IRSAT)/ National Center for Scientific and Technological Research, 03 BP 7047 Ouagadougou 03, Burkina Faso.