1.Influence of Processing Methods on Proximate Composition and Dieting of Two Amaranthus Species from West Cameroon

作　　者：Arnaud Landry Suffo Kamela ;Raymond Simplice Mouokeu ;Rawson Ashish 等

出　　处：International Journal of Food Science. 2016 ;2016.doi:10.1155/2016/6707313

出版社：Hindawi Publishing Corporation

文章 ID：196998223

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2.Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

作　　者：Lamye Glory Moh ;Lunga Paul Keilah ;Pamo Tedonkeng Etienne 等

出　　处：International Journal of Food Science. 2017 ;2017.doi:10.1155/2017/5839278

出版社：Hindawi Publishing Corporation

文章 ID：206340004

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3.The Effects of Using Chemicals to Remove Slime from African Giant Land Snails Flesh during Processing on Some Nutritional and Biochemical Parameters

作　　者：Agbor Esther Etengeneng ;Lamye Glory Moh ;Suffo Kamela Arnaud Landry

出　　处：International Journal of Food Science. 2021 ;2021:1-7.doi:10.1155/2021/6691609

出版社：Hindawi Publishing Corporation

文章 ID：261476550

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4.Seasonal Diversity of Lactic Acid Bacteria in Artisanal Yoghurt and Their Antibiotic Susceptibility Pattern

作　　者：Lamye Glory Moh ;Pamo Tedonkeng Etienne ;Kuiate Jules-Roger

出　　处：International Journal of Food Science. 2021 ;2021:1-12.doi:10.1155/2021/6674644

出版社：Hindawi Publishing Corporation

文章 ID：259043159

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	Etienne Pamo Tedonkeng	1篇
	Ghislain Maffo Tazoho	1篇
	Jules-Roger Kuiate	1篇
	Lunga Paul Keilah	1篇
	Rawson Ashish	1篇
	Raymond Simplice Mouokeu	1篇
	Suffo Kamela Arnaud Landry	1篇

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