Enumeration and identification of microflora in suusac, a Kenyan traditional fermented camel milk product

By T. Lore, S. Mbugua, J. Wangoh. 2005

150 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science

View Paper: https://www.semanticscholar.org/paper/7acf6f84b1c1dfaf08955f3660d95cfb08e8ee85

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1. M. Osman
2. H. Dirar
3. I. E. A. Rahman

Citations in the corpus

• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, unknown): “Suusac, is another Kenyan traditional fermented camel milk product [25].”
• Microbiological and biochemical changes and sensory evaluation of camel milk fermented by selected bacterial starter cultures (2009, background): “Also Lore et al. (2005) investigated suusac (Kenyan traditional”