Table 3. Microbiological quality of the muesli samples

From

Quality Evaluation of a Ready-To-Eat Breakfast Cereal (Muesli) Made from Selected Nigerian Indigenous Food Crops

Adeoye B. K., Ezelibe M. C., Akinlade A. R., Ani I.F, Ngozi E.O., Ajuzie N.C.

American Journal of Food and Nutrition. 2019, 7(2), 43-48 doi:10.12691/ajfn-7-2-2