Profiling of Microbial Content and Growth in Fermented Maize Based Products from Western Kenya.
In most parts of Africa, the process of fermentation is not controlled and does not adhere to good manufacturing practices, therefore spoilage and pathogenic microorganisms can alter the quality of the end product and may cause foodborne illness. Traditional fermented products are mostly processed i...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 6; no. 2; pp. 509 - 520 |
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| Autores principales: | , , , , , , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Aug2018
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| Acceso en línea: | Ver este registro en EBSCOhost |