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Article Title
Effects of Traditional Preservatives on the Acidity and Microbial Composition of Palm Wine in Tiko (South West Region) Cameroon
Authored by
Gwendoline Mbu Ngamendo Mbuye
Department of Social Economy and Family Management, Higher Technical Teachers’ Training College, University of Buea, Kumba, Cameroon.
Gillian Nkeudem Asoba
Department of Social Economy and Family Management, Higher Technical Teachers’ Training College, University of Buea, Kumba, Cameroon and Department of Zoology and Animal Physiology, University of Buea, Buea, Cameroon.
Ebong Fidelis Sameh
Department of Social Economy and Family Management, Higher Technical Teachers’ Training College, University of Buea, Kumba, Cameroon.
Samuel Metuge
Department of Social Economy and Family Management, Higher Technical Teachers’ Training College, University of Buea, Kumba, Cameroon.
Kamda Aristide
Department of Social Economy and Family Management, Higher Technical Teachers’ Training College, University of Buea, Kumba, Cameroon.
Rene Ning Teh
Department of Zoology and Animal Physiology, University of Buea, Buea, Cameroon.
Irene UleNgole Sumbele
Department of Zoology and Animal Physiology, University of Buea, Buea, Cameroon.