commercially-prepared and laboratory-prepared Kunun zaki

Physico-chemical Quality Characteristics and Hazard Analysis Critical Control Points for the Production of Millet-based Kunun Zaki Obtained from Three Production Locations in Port Harcourt, Nigeria

C. N. Elele, S. N. Ibe & G. O. Abu · Microbiology Research Journal International · 2014

Aim: To study the commercial preparation of Kunun zaki in three locations in Port Harcourt namely; Bori-camp, Rumuodomaya and Mgbuogba, to compare the microbiological, physico-chemical, and nutritional qualities of commercial and laboratory-prepared Kunun drinks and to establish...