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Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef

By teresahmbugua on Mon, 04/12/2021 - 16:09

Dr. Catherine Kunyanga from the Department of Food Science, Nutrition and Technology participated in a study on the Effect of drying air temperature and slice thickness on the physical and microbiological quality of dried beef. The findings of this study were published LWT-Food Science and Technology Vol.92 2018. Pages 484-489.

Abstract:

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Upper Kabete Environmental Forum (UKEF) was established in 2012 after its has received the certificate of registration. The Forum has its own slogan that is “GREEN POWER” this means that the society to establish the sustainable environment that protect global warming through conservation practices.

University of Nairobi Students Association(UNSA)

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