Food and Nutrition Sciences
Vol.6 No.15(2015), Paper ID 61334, 14
pages
DOI:10.4236/fns.2015.615146
Effect of Cassava Leaf ( Manihot esculenta ) Level in Guinea-Pigs ( Cavia porcellus ) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat
Christelle Laure Maguipa Tandzong, Pierre Désiré Mbougueng, Hilaire Macaire Womeni, Nathalie Mveugang Ngouopo
Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Process Engineering, National School of Agro-Industrial Sciences, University of Nga-oundéré, Ngaoundéré, Cameroon
Department of Biochemestry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Biological Science, Faculty of Science, University of Ngaoundéré, Nga-oundéré, Cameroon
Copyright © 2015 Christelle Laure Maguipa Tandzong, Pierre Désiré Mbougueng, Hilaire Macaire Womeni, Nathalie Mveugang Ngouopo et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Tandzong, C. , Mbougueng, P. , Womeni, H. and Ngouopo, N. (2015) Effect of Cassava Leaf (
Manihot esculenta ) Level in Guinea-Pigs (
Cavia porcellus ) Meal on the Physico-Chemical and Techno-logical Properties of Its Meat.
Food and Nutrition Sciences,
6, 1408-1421. doi:
10.4236/fns.2015.615146.