Showing Publication (TCHIEGANG 1999)

Tchiegang C., Fewou P.M., Noutchougoue V.K. (1999) [Study comparing some chemical constituents of two types of pepper (Capsicum annum L.) during storage in acid pickle.]. Journal of Food Engineering 42:117-123

Abbreviation: TCHIEGANG 1999

Created on 2007-05-04 at 06:50AM EDT

Updated on 2007-05-04 at 05:45PM EDT