Assessment of the physicochemical and bacteriological qualities of Nono – a fermented cow milk

Assessment of the physicochemical and bacteriological qualities of Nono – a fermented cow milk

<p class="MsoNormal" style="margin-top: 12.0pt; text-align: justify; mso-pagination: none; tab-stops: 11.0pt .5in; mso-layout-grid-align: none; text-autospace: none;">Nono is a spontaneously fermented yoghurt-like milk product consumed is a staple food commodity in parts of...

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Bibliographic Details
Main Authors: Pius Abimbola Okiki, Comfort Adetutu Adeniji, Oluwadunsin Adedeji Oyetunji, Omosolape Aminat Yusuf, Omolara Peters
Format: Article
Language:English
Published: HACCP Consulting 2018-02-01
Series:Potravinarstvo
Subjects:
Nono
fermented milk
nutrition
antibiotics resistance
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/839

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/839

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