Effect of Piper nigrum, Thymus vulgaris and Syzigiuim aromaticum essential oils on the microbiological and sensory quality of Pork sausages during preservation

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TCHIKOUA Roger
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.
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FOGANG FOKA Desoeuvres
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.
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SADO KAMDEM Sylvain Leroy
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.
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ESSIA NGANG Jean-Justin
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.
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Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

TCHIKOUA Roger
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.

FOGANG FOKA Desoeuvres
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.

SADO KAMDEM Sylvain Leroy
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.

ESSIA NGANG Jean-Justin
Laboratory of Microbiology, Department of Microbiology, Faculty of Sciences, University of Yaounde 1, Cameroon.

Corresponding Author Email: [email protected]

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

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