Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya
Isaac M. Maitha, Dasel W. M. Kaindi, John Wangoh & Samuel Mbugua · Asian Food Science Journal · 2019
Aim: The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were...
Open access
Research Article
10.9734/afsj/2019/v8i229986