The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)
Crossref DOI link: https://doi.org/10.1007/s13197-014-1694-y
Published Online: 2015-01-07
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Geremew, Tsehayneh
Kebede, Ameha
Andualem, Berhanu
Text and Data Mining valid from 2015-01-07
