Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of <i>Pentadesma butyracea</i> Butter Produced in a Traditional Area in Benin

<div>Effect of the production method (a) (<i>n</i> = 12) and packaging material (b) (<i>n</i> = 6) on free fatty acid of Pentadesma butter during storage.</div>

Journal of Food Quality

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Figure 3

Figure 3: Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of <i>Pentadesma butyracea</i> Butter Produced in a Traditional Area in Benin 

Figure 3 | Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin 