"Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon"
written by Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder,
published by Food and Nutrition Sciences, Vol.4 No.9A, 2013
has been cited by the following article(s):
  • Google Scholar
  • CrossRef