Authors: Tchiegang, C Kapseu, C Parmentier, M

Citation: C. Tchiegang et al., Chemical composition of oil from Tetracarpidium conophorum ((Mull. Arg.) Hutch. and Dalz.) nuts, J FOOD LIPI, 8(2), 2001, pp. 95-102

Authors: Tchiegang, C Noutchogoue, VK Kapseu, C Parmentier, M

Citation: C. Tchiegang et al., Influence of time, temperature and storage conditions on the softening of the African Black Olive (Canarium Schweinfurthii Engl.), J FOOD ENG, 47(2), 2001, pp. 63-68

Authors: Tchiegang, C Fewou, PM Noutchougoue, VK

Citation: C. Tchiegang et al., Comparative study of some chemical components of two types of pepper (Capsicum annuum L.) in acid pickling brine, J FOOD ENG, 42(2), 1999, pp. 117-123