African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12486

Full Length Research Paper

Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon

Marie M. Kana Sop1, M. Fotso2, I. Gouado1*, E. Tetanye3 and P. H. Amvam Zollo4
  1University of Douala Faculty of Science, Department of Biochemistry, Douala, P. O. Box 24157, Cameroon. 2Centre for Research in Food and Nutrition, P. O. Box 6163, Cameroon. 3Faculty of Medecine and Biomedical Sciences, Cameroon. 4University of Ngaoundéré, Cameroon.
Email: [email protected]

  •  Accepted: 23 January 2008
  •  Published: 02 May 2008

How to cite this article

APA /
Sop, M. M. K., Fotso, M., Gouado, I., Tetanye, E., & Zollo, P. A. (2008). Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon. African Journal of Biotechnology , 7(9), 1339-1343.
Chicago /
Marie M. Kana Sop, M. Fotso, I. Gouado, E. Tetanye and P. H. Amvam Zollo. "Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon." African Journal of Biotechnology 7, no. 9 (2008): 1339-1343.
MLA /
Marie M. Kana Sop, et al. "Nutritional survey, staple foods composition and the uses of savoury condiments in Douala, Cameroon." African Journal of Biotechnology 7.9 (2008): 1339-1343.
DOI /
https://doi.org/10.5897/AJB07.844
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/A93D9D66440

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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