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Effect of different overrun levels on microbial quality and sensory acceptance of ice cream / Francois Sekarigenge.

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Material type: Text

TextPublication details: Kampala, 2014.Description: xi, 61 p. : ill. ; 30 cmSubject(s):

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Dissertation note: Unpublished thesis (MSc.AP)- Makerere University, 2014

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Item type	Current library	Call number	Status	Barcode
Books - Open Access	Main Library - Africana	U 637.4 SEK (Browse shelf(Opens below))	Available	001179930
Books - Open Access	Main Library - Africana	U 637.4 SEK (Browse shelf(Opens below))	Available	001179931

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Previous	U 637.1476 BAG The microbiological quality and safety of raw milk and yoghurt produ ced in Southwestern Uganda /	U 637.1476 GUL Production methods, physico-chemical properties and microbial qualit y of bongo, a fermented milk product produced in Pallisa district /	U 637.1476 GUL Production methods, physico-chemical properties and microbial qualit y of bongo, a fermented milk product produced in Pallisa district /	U 637.4 SEK Effect of different overrun levels on microbial quality and sensory acceptance of ice cream /	U 637.4 SEK Effect of different overrun levels on microbial quality and sensory acceptance of ice cream /	U 637.5 LUG Effects of shell treatments on the storing quality of market eggs /	U 637.94 NA G Guest houses and tourism development in Uganda : the case of Nami rembe Guest House, Chrisma Guest House and Afrique Guest House/	Next

Unpublished thesis (MSc.AP)- Makerere University, 2014

Includes bibliographical references.

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