Clergé Tchiégang
Biographic Data
| ID | 892909 |
|---|---|
| NAME | Clergé Tchiégang |
| GIVEN NAMES | Clergé |
| FAMILY NAME | Tchiégang |
| SIGNATURE | TCHIÉGANG C |
| AFFILIATIONS | University of Ngaoundere |
| ORCID | 0000-0001-9528-7718 |
| VERIFIED | Yes |
| TOTAL WORKS | 1 |
| TOTAL CITATIONS | 2 |
| AUTHOR COUNT | 1 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2019 |
| H-INDEX | 1 |
An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: The Case of Nah Poh
The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order to contribute to the sustainability and to promote the consumption of nah poh, the present study was undertaken to gather traditional culinary knowledge related to the consumption of some local spices in nah poh, as to contribute to the devel…
An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: The Case of Nah Poh
The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order to contribute to the sustainability and to promote the consumption of nah poh, the present study was undertaken to gather traditional culinary knowledge related to the consumption of some local spices in nah poh, as to contribute to the devel…
An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: The Case of Nah Poh
The consumption rate of traditional foods is gradually being reduced with time due to the globalization of the food systems and non-availability of modernized ready-to-use traditional food products. In order to contribute to the sustainability and to promote the consumption of nah poh, the present study was undertaken to gather traditional culinary knowledge related to the consumption of some local spices in nah poh, as to contribute to the devel…
African Botany and Ecology Studies (1 works) · Agriculture and Rural Development Research (1 works) · Biology (1 works) · Biotechnology (1 works) · Chemistry (1 works) · Food Chemistry and Fat Analysis (1 works) · Food Science (1 works) · Geography (1 works) · Medicine (1 works) · Social science (1 works)