Microbial diversity, safety and role of predominant lactic acid bacteria in raw and spontaneously fermented camel milk in Kenya and Somalia
Citation
Njage, PMK. 2010. Microbial diversity, safety and role of predominant lactic acid bacteria in raw and spontaneously fermented camel milk in Kenya and Somalia. (J. Wangoh, Z. Farah, L, Meile, Eds.).: University of NairobiPublisher
University of Nairobi Department of Food Science Nutrition and Technology