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 the peroxide value of Pentadesma butter during storage.</div>

Journal of Food Quality

fig4

Figure 4

Figure 4: 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 4 | Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin 