Effect of curd-cooking temperatures on the microbiological quality ofayib, a traditional Ethiopian cottage cheese

✍ Scribed by Mogessie Ashenafi

• Book ID: 105115347
• Publisher: Springer
• Year: 1990
• Tongue: English
• Weight: 246 KB
• Volume: 6
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf01200936