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 packaging on the yellow saturation index of butter during storage (<i>n</i> = 6).</div>

Journal of Food Quality

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Figure 5

Figure 5: 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 5 | Effect of Extraction and Preservation Methods on the Microbiological and Physicochemical Quality of Pentadesma butyracea Butter Produced in a Traditional Area in Benin 