Richard Aba Ejoh
Department of Food Science and Nutrition, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
Djuikwo Viviane Nkonga
Department of Food Science and Nutrition, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
Gouado Inocent
Department of Biochemistry, Faculty of Science, Box 24157, University of Douala, Cameroon
Mbofung Carl Moses
Department of Food Science and Nutrition, University of Ngaoundere, P.O. Box 455, Ngaoundere, Cameroon
How to cite this article
Richard Aba Ejoh, Djuikwo Viviane Nkonga, Gouado Inocent and Mbofung Carl Moses, 2007. Effect of the Method of Processing and Preservation on Some Quality Parameters of Three Non-Conventional Leafy Vegetables. Pakistan Journal of Nutrition, 6: 128-133.
DOI: 10.3923/pjn.2007.128.133
URL: https://scialert.net/abstract/?doi=pjn.2007.128.133
DOI: 10.3923/pjn.2007.128.133
URL: https://scialert.net/abstract/?doi=pjn.2007.128.133