Development of an integrated approach for controlled and sustainable production of foods with optimum organoleptic, sanitary and nutritional properties

QualiSud Joint Research Unit is specialized in the field of food processing. Its activities range from the post-harvest development process of food to appraisal of sensory quality in the mouth, to its nutritional quality, its health benefit, its harmlessness and its technological properties. The dynamic mechanisms involved in establishing this quality require a good knowledge of the food matrix and of its interaction with the environment. The unit brings together the multi-field skills required to tackle these issues.
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21 to 23 of 23 Results
Tabular Data - 65.1 KB - 16 Variables, 256 Observations - UNF:6:1BMqGgYv6QrFs5b4vOr0Nw==
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Fruits in Senegal, Ivory Coast, Benin, Ethiopia, and Kenya (table)
Tabular Data - 93.7 KB - 16 Variables, 538 Observations - UNF:6:Mqwbu/EcDH6wDohHu4SAtA==
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Vegetables in Senegal, Ivory Coast, Benin, Ethiopia, and Kenya (table)
Tabular Data - 14.0 KB - 16 Variables, 50 Observations - UNF:6:+LIVePdgpOJGhM1GMTGDcw==
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Pulses in Senegal, Ivory Coast, Benin, Ethiopia, and Kenya (table)
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