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  1. Effect of food safety training on behavior change of food handlers: A case of orange-fleshed sweetpotato purée processing in Kenya by Malavi, D.N., Abong, G.O., Muzhingi, T.

    Published 2020
    “…Total counts, yeasts and molds, S. aureus, Enterobacteriaceae, and total coliforms counts in the packaged OFSP purée were 2.6, 1.8, 1.5, 1.9, and 1.2 LOG CFU/g respectively hence suitable for its current application as an ingredient in baked products. …”
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    Journal Article

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