Integrating traditional techniques into conventional preservation methods to upgrade pastoral deep-fried beef products in Kenya

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DC Field	Value	Language
dc.contributor.author	Gichure, Josphat N.
dc.date.accessioned	2020-09-09T12:29:53Z
dc.date.available	2020-09-09T12:29:53Z
dc.date.issued	2020-09-09
dc.identifier.uri	https://bit.ly/34t4YxA
dc.identifier.uri	http://repository.seku.ac.ke/handle/123456789/6089
dc.description	Doctor of Philosophy in Food Science and Technology, 2017	en_US
dc.description.abstract	Indigenous pastoral processing and preservation techniques have not been competitive along the formal meat value chain. Deep-fried products being the main indigenous pastoral products, low engagement in the formal chains and dynamics in their processing and preservation limit their competitiveness.
dc.description.sponsorship	University of Nairobi	en_US
dc.language.iso	en	en_US
dc.title	Integrating traditional techniques into conventional preservation methods to upgrade pastoral deep-fried beef products in Kenya	en_US
dc.type	Thesis	en_US
Appears in Collections:	School of Health Sciences

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