An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations
International Journal of Nutrition and Food Sciences
Volume 6, Issue 4, July 2017, Pages: 172-174
Received: Apr. 22, 2015;
Accepted: Jul. 8, 2015;
Published: Jun. 29, 2017
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Stephen W. Kisembe, Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Patrick S. Muliro, Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Joseph W. Matofari, Department of Dairy and Food Science and Technology, Egerton University, Njoro, Kenya
Bockline O. Bebe, Department of Animal Sciences, Egerton University, Njoro, Kenya
Stephen W. Kisembe,
Patrick S. Muliro,
Joseph W. Matofari,
Bockline O. Bebe,
An Evaluation of Nutritional Quality of Traditionally Processed Camel Meat (Nyirinyiri): Value Chain Assessment and Recommendations, International Journal of Nutrition and Food Sciences.
Vol. 6, No. 4,
2017, pp. 172-174.
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