Skip to main content
Fig. 5 | Journal of Ethnic Foods

Fig. 5

From: Effect of fermentation process on hygiene and perceived quality of lait caillé, an ethnic milk product from Burkina Faso

Fig. 5

Reported eating locations of traditional lait caillé (a) and aspects to improve (b) by respondents in the city of Ouagadougou grouped according to academic education. The chi-square (X2) scores, p-values and degrees of freedom (df) are presented for the test of association between eating locations and academic education (p < 0.05 for significance level)

Back to article page

Journal of Ethnic Foods

ISSN: 2352-619X

Contact us