Hlebov M 1

1. PHYSIOCHEMICAL CHARACTERISTICS AND FATTY ACIDS COMPOSITION OF MORINGA OLEIFERA OIL OF FAR NORTH CAMEROON
2. INTERACTION OF HEAT TRANSFER METHODS, STORAGE TEMPERATURE AND PACKAGING ATMOSPHERE ON QUALITY OF PROCESSED CHICKEN MEAT
3. UTILIZATION OF MICROWAVE ASSISTED BLACK CUMIN SEED EXTRACT AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
4. UTILIZATION OF MICROWAVE ASSISTED EXTRACTS OBTAINED FROM VARIOUS PARTS (WHOLE FRUIT, SEEDS, LEAVES AND ROOTS) OF CITRULLUS COLOCYNTHIS AS HYPOCHOLESTEROLEMIC AGENT IN ALBINO RATS
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