Microbiological Quality of commercial Soy Cheese (Tofu) Skewers and Determination of Critical Control Points during Production in the West Region of Cameroon
فایل این مقاله در 13 صفحه با فرمت PDF قابل دریافت می باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
تاریخ نمایه سازی: 19 فروردین 1403
چکیده مقاله:
کلیدواژه ها:
نویسندگان
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon
Department of Biochemistry, and Molecular Biology, Faculty of Science, University of Buea, P.O. Box ۶۳, Buea-Cameroon
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon
Department of Processing, and Quality Control of Aquatic Products, Institute of Fisheries, and Aquatic Sciences at Yabassi, University of Douala, P.O. Box ۷۲۳۶ Douala-Cameroon
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon
Department of Biochemistry Faculty of Science University of Bamenda, P.O. Box ۳۹, Bambili- Cameroon
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon, CRESA Forêt-Bois, Faculty of Agronomy, and Agricultural Science, University of Dschang P.O. B
Department of Biochemistry, and Molecular Biology, Faculty of Science, University of Buea, P.O. Box ۶۳, Buea-Cameroon
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon
Research Unit of Biochemistry of Medicinal Plants, Food Sciences and Nutrition, Department of Biochemistry, University of Dschang, P.O. Box ۶۷, Dschang-Cameroon
مراجع و منابع این مقاله: