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Presentation 4: Effects of Acidification and Preservatives on Microbial Growth During Storage of Orange Flesh Sweetpotato Puree

Musyoka J. Ndunge1*, Abong G. Ooko1 and Muzhingi Tawanda2 1Food Science, Nutrition and Technology Department of University of Nairobi, P.O Box 29053-00625, Kangemi, Kenya  2International Potato Center (CIP), Sub Saharan Africa (SSA) Regional office, old Naivasha road P.O Box 25171-00603, Nairobi, Kenya *Corresponding author Email: joymusyoka70@yahoo.com Mobile phone: 0719680794   …
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