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Evaluation of the sensory attributes of pepper soup beef hides and determination of the preservative potential of the spices used for its preparation

  • Published:2022-06 Issue: Volume:8 Page:100293
  • ISSN:2666-1543
  • Container-title:Journal of Agriculture and Food Research
  • language:en
  • Short-container-title:Journal of Agriculture and Food Research

Author:

Maguipa T.C.L.,Mbougueng P.D.ORCID,Womeni H.M.

Publisher

Elsevier BV

Subject

Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science

Reference63 articles.

1. In Vitro and in Vivo antifungal activities of selected Cameroonian dietary spices;Dzoyem;BMC Compl. Alternative Med.,2014

2. Phenolic composition and antioxidant properties of some spices;Muchuweti;Am. J. Food Technol.,2007

3. Microbiological quality assessment of three selected spices in Bangladesh;Parveen;Int. Food Res. J.,2014

4. Composition chimique des épices utilisées dans la préparation du Nah poh et du Nkui de l’ouest Cameroun;Tchiégang;Tropicultura,2005

5. Microbial update, herbs and spices;Betts;IFH,2014

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