Food and Nutrition Sciences

Vol.4 No.9A(2013), Paper ID 37070, 12 pages

DOI:10.4236/fns.2013.49A1025

 

Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon

 

Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder

 

Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon
Department of Biochemistry, Faculty of Science, University of Dschang, Dschang, Cameroon;
Biomolecular Engineering Laboratory (LIBio), Université de Lorraine, ENSAIA, Vandoeuvre-les-Nancy, France
Lipotechny Laboratory, CIRAD, Montpellier, France.

 

Copyright © 2013 Noel Tenyang, Hilaire Macaire Womeni, Bernard Tiencheu, Nand Hrodrik Takugan Foka, Félicité Tchouanguep Mbiapo, Pierre Villeneuve, Michel Linder 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


N. Tenyang, H. Womeni, B. Tiencheu, N. Foka, F. Mbiapo, P. Villeneuve and M. Linder, "Lipid Oxidation of Catfish (Arius maculatus) after Cooking and Smoking by Different Methods Applied in Cameroon," Food and Nutrition Sciences, Vol. 4 No. 9A, 2013, pp. 176-187. doi: 10.4236/fns.2013.49A1025.

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