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International Journal of Food Science
Volume 2017, Article ID 5839278, 16 pages
https://doi.org/10.1155/2017/5839278
Research Article

Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

1Department of Biochemistry, University of Dschang, Dschang, Cameroon
2Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon
3Department of Animal Production, University of Dschang, Dschang, Cameroon

Correspondence should be addressed to Kuiate Jules-Roger; moc.oohay@etaiukrj

Received 30 July 2017; Revised 19 November 2017; Accepted 28 November 2017; Published 20 December 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Lamye Glory Moh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Lamye Glory Moh, Lunga Paul Keilah, Pamo Tedonkeng Etienne, and Kuiate Jules-Roger, “Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon,” International Journal of Food Science, vol. 2017, Article ID 5839278, 16 pages, 2017. https://doi.org/10.1155/2017/5839278.