Browsing School of Food Technology, Nutrition and Bioengeneering (SFTNB) Collection by Title "Safety and Quality Aspects of Bongo, a Traditional Fermented Milk Product from Lyantonde District"
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Safety and Quality Aspects of Bongo, a Traditional Fermented Milk Product from Lyantonde District
(Makerere University, 2019-09-04)Bongo is a traditional fermented drink made from either pasteurized or unpasteurized milk. Although it is primarily consumed among cattle rearing communities in Uganda, its consumption is spreading to other communities as ...