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Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
Globally, fermented beverage and condiments are made by using different conventional practices, raw materials, and microorganisms. This paper presents the available literature review on the technology and microbiology of traditional Ethiopian beverages and condiment products. Traditional fermented b...
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| Publicat a: | Int J Microbiol |
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| Autor principal: | |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Hindawi
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7042527/ https://ncbi.nlm.nih.gov/pubmed/32148508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/1478536 |
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