CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF METATA AYIB: A TRADITIONAL ETHIOPIAN FERMENTED COTTAGE CHEESE

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SEIFU E.

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Journal Paper

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Journal: INTERNATIONAL FOOD RESEARCH JOURNAL Year:2013 | Volume:20 | Issue:1 Page(s): 93-97

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Title

CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF METATA AYIB: A TRADITIONAL ETHIOPIAN FERMENTED COTTAGE CHEESE

Author(s)

SEIFU E. | Issue Writer Certificate

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Abstract

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A SURVEY OF MICROBIAL CONTAMINATION IN TRADITIONAL CHEESE DISTRIBUTED IN MARKAZI PROVINCE IN 2010

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APA: Copy

SEIFU, E.. (2013). CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF METATA AYIB: A TRADITIONAL ETHIOPIAN FERMENTED COTTAGE CHEESE. INTERNATIONAL FOOD RESEARCH JOURNAL, 20(1), 93-97. SID. https://sid.ir/paper/654186/en

Vancouver: Copy

SEIFU E.. CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF METATA AYIB: A TRADITIONAL ETHIOPIAN FERMENTED COTTAGE CHEESE. INTERNATIONAL FOOD RESEARCH JOURNAL[Internet]. 2013;20(1):93-97. Available from: https://sid.ir/paper/654186/en

IEEE: Copy

E. SEIFU, “CHEMICAL COMPOSITION AND MICROBIOLOGICAL QUALITY OF METATA AYIB: A TRADITIONAL ETHIOPIAN FERMENTED COTTAGE CHEESE,” INTERNATIONAL FOOD RESEARCH JOURNAL, vol. 20, no. 1, pp. 93–97, 2013, [Online]. Available: https://sid.ir/paper/654186/en

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