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Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef
(University of Nairobi, 2018)
The aim of this study was to investigate the influence of cabinet drying air temperature (30–60 °C) and sample thickness (2.5–10 mm) on the quality attributes of dried beef. The physical (colour, rehydration ratio/RR and ...
Microbiological quality and contamination level of water sources in Isiolo county in Kenya
(University of Nairobi, 2018)
Water security and safety is of vital concern in arid and semiarid regions of Kenya. Potable water accessibility and supply is limited due to fluctuating climatic conditions and environmental pollution that lower the ...
Employer perceptions and attitudes towards agricultural university training in Kenya
(University of Nairobi, 2018)
Agriculture is the backbone of most Sub
-
Saharan African economies accounting for 40 % of the GDP
and 80% employment. Yet agricultural graduates have not been able to “hit the ground running” upon
graduation. This ...