Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2004 by Universidad Católica de Valparaíso -- Chile
Vol. 7 No. 3, Issue of December 15, 2004
 


Figure 2. Changes in SPC, coliforms, staphylococci, enterococci and LAB profiles in inoculated and non-inoculated minced camel during fermentation at 22ºC.


Supported by UNESCO / MIRCEN network