Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), colif...

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Detalles Bibliográficos
Autores principales: Moh, Lamye Glory, Keilah, Lunga Paul, Etienne, Pamo Tedonkeng, Jules-Roger, Kuiate
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5750469/
https://www.ncbi.nlm.nih.gov/pubmed/29423400
http://dx.doi.org/10.1155/2017/5839278

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5750469/
https://www.ncbi.nlm.nih.gov/pubmed/29423400
http://dx.doi.org/10.1155/2017/5839278

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