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Risk Factors for Breast Cancer: A Case-Control Study of 315 Women Followed in the Gynecology and Oncology Departments of Two University Teaching Hospitals in Yaounde, Cameroon
Felix Essiben, Pascal Foumane, Esther Ngo Um Meka, Patience Signing Soh, Julius Dohbit Sama, Eyongoben Osogo, Emile Telesphore Mboudou
Open J. Obstet. Gynecol. Vol.6 No.12, November 07, 2016  DOI: 10.4236/ojog.2016.612085
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Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties
Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis
Food Nutr. Sci. Vol.7 No.8, June 30, 2016  DOI: 10.4236/fns.2016.78068
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The Effects of Residual Blood of Carcasses on Poultry Technological Quality
Bourbab Mohamed, Idaomar Mohamed
Food Nutr. Sci. Vol.3 No.10, October 12, 2012  DOI: 10.4236/fns.2012.310181
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Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System
Marzia Albenzio, Antonella Santillo, Rosaria Marino, Francesca d’ Angelo, Mariangela Caroprese, Agostino Sevi
Food Nutr. Sci. Vol.5 No.7, March 24, 2014  DOI: 10.4236/fns.2014.57074
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Developing a Heme Iron Database for Meats According to Meat Type, Cooking Method and Doneness Level
Amanda J. Cross, James M. Harnly, Leah M. Ferrucci, Adam Risch, Susan T. Mayne, Rashmi Sinha
Food Nutr. Sci. Vol.3 No.7, July 02, 2012  DOI: 10.4236/fns.2012.37120
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