Research Article
Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon
Table 1
The microbial quality of yoghurt samples as a function of production area and producer during the dry season (I).
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Values are mean ± SD of 3 determinants. Along the columns, values with the same letter (a, b, c, d, e, f, and g) are not significantly different (). |