Now showing items 1-2 of 2
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Biochemical and Sensory Characteristics of the Smoked African Catfish (Clarias gariepinus) under Different Storage Conditions in the Coastal Region of Kenya
(Kenya Aquatica Journal, 2018)Smoking is one of the oldest methods of drying food for purposes of preservation and flavouring. However, technologies are changing fast resulting in various smoking techniques to improve fish quality and shelf life. ... -
Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi Region
(AFRICAN SCHOLARLY SCIENCE COMMUNICATIONS TRUST (ASSCAT), 2017-03)The microbiological quality of raw and pasteurized milk marketed in Nairobi and its environs was determined. Milk samples were collected randomly at milk selling points from three market areas: rural (Kiambu/Ngong), urban ...
