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Publikováno v:
Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 9, Iss 4 (2021)
Une solution efficace à la malnutrition en Afrique sub-saharienne est la promotion et la consommation de plus en plus accrue du poisson. Cet aliment très riche est une denrée très hautement périssable, que le pécheur local perd si aucune mesure
Externí odkaz:
https://doaj.org/article/0849957864ca4ac69235bdfe0edabb77
Publikováno v:
International Journal of Agriculture & Environmental Science. 10:1-8
Publikováno v:
In South African Journal of Chemical Engineering December 2017 24:196-212
Publikováno v:
Revue Marocaine des Sciences Agronomiques et Vétérinaires, Vol 5, Iss 4, Pp 478-483 (2018)
The effect of supplementation of Pennisetum purpureum (Pp) to protein concentrate (PB) on the growth performance Cavia porcellus (L. 1758) was evaluated for 2 months at the application and Research of the University of Dschang (West-Cameroon). 16 gui
Externí odkaz:
https://doaj.org/article/e81b9d6784014daba4d91f242c19253b
Publikováno v:
South African Journal of Chemical Engineering, Vol 24, Iss , Pp 196-212 (2017)
The extraction of vegetable oil from Jatropha from the Tanzanian variety with a fat content of 33.84 ± 2.58% and a moisture content of 5.4 ± 1.97%, was made using two methods: the traditional and the mechanical extraction method. The traditional co
Externí odkaz:
https://doaj.org/article/c0189447fbe84edcbb482f33f4842e82
The leguminous seeds of voandzou (Vigna subterraneaL.) are an important source of protein and anti-nutrients. The present study analyses nutritional and antinutrients content of 3 varieties of voandzou during storage under attacked by Callosobruchus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e922b81c67a7e92f735f831b72672f2
The leguminous seeds of voandzou (Vigna subterranea L.) are an important source of protein and anti-nutrients. The present study analyses nutritional and antinutrients content of 3 varieties of voandzou during storage under attacked by Callosobruchus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a1b49e82eda54cca82260f66bf603a5
Autor:
VATSOU, Jérémie, Zidiko GOMA, TAMGNO, Béranger Raoul, GOUDOUM, Augustin, TINKEU, Léonard Simon NGAMO
Fish as a foodstuff of high nutritional value is considerably perishable. It must be transformed in order to improve the duration of its conservation. Drying and smoking are the most popular processes to transform fish in northern Cameroon. These ste
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a96249c374bc458eb402ab8efa81a58
Publikováno v:
Journal of Geoscience and Environment Protection. 10:76-83