Some microbiological and biochemical studies on the fermentation of 'awaze' and 'datta', traditional Ethiopian condiments

International Journal of Food Sciences and Nutrition

Volumn 52, Issue 1, 2001, Pages 5-14

  Idris, A ^a   Mehari, T ^a   Ashenafi, M ^a  

^a ADDIS ABABA UNIVERSITY   (Ethiopia)

Author keywords

[No Author keywords available]

Indexed keywords

PROTEIN; SUGAR;

ACIDITY; AEROBIC BACTERIUM; ARTICLE; AWAZE; BACILLUS; BACTERIAL COUNT; BACTERIAL GROWTH; BIOCHEMISTRY; CONDIMENT; CONTROLLED STUDY; DATTA; ETHIOPIA; FERMENTATION; GROWTH INHIBITION; LACTIC ACID BACTERIUM; MICROBIOLOGY; MICROFLORA; NONHUMAN; PH; SALMONELLA TYPHIMURIUM; TIME; TITRIMETRY; YEAST;

BACILLUS; COLONY COUNT, MICROBIAL; CONDIMENTS; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; SALMONELLA TYPHIMURIUM; YEASTS;

BACTERIA (MICROORGANISMS); SALMONELLA TYPHIMURIUM; TYPHIMURIUM;

EID: 0035135484     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480020027174     Document Type: Article

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