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Probiotic, starter culture and antimicrobal properties of lactic acid bacteria isolated from Ugandan traditional ghee
(Kyambogo University(Unpublished work), 2021-08)
Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely
produced traditionally raising issues of quality control and assurance. This study investigated the
bacterial diversity of ...
Farmers perception of the small East Africa zebu x Tyrolean grey cattle crosses performance in Uganda
(Kyambogo University, 2021-05)
The study aimed to determine the performance of the Small East African Zebu (SEAZ) and the
Tyrolean Grey cattle crosses (TGX) in the selected cattle corridor districts (Kole, Nakapiripirit, and
Kayunga of Uganda. SEAZ ...