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International Journal of Food Microbiology

Volumn 68, Issue 3, 2001, Pages 173-186

Field survey and literature review on traditional fermented milk products of Ethiopia

(3) Gonfa, Almaz a Foster, Howard A b Holzapfel, Wilhelm H c

a ETHIOPIAN PUBLIC HEALTH INSTITUTE (Ethiopia)

b UNIVERSITY OF SALFORD (United Kingdom)

c BFE (Germany)

Author keywords

Dairy products; Ethiopia; Fermentation; Lactic acid bacteria (LAB); Traditional processing

Indexed keywords

YOGHURT;

BEVERAGE; BUTTER; DAIRY PRODUCT; DIETARY INTAKE; ETHIOPIA; FERMENTATION; FOOD HANDLING; FOOD PROCESSING; LACTIC ACID BACTERIUM; LITERATURE; MICROBIOLOGY; MILK; NONHUMAN; REVIEW; SOCIOECONOMICS; TECHNOLOGY; WHEY;

ANIMALS; DAIRY PRODUCTS; ETHIOPIA; FERMENTATION; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; LACTOBACILLUS; MILK; SOCIOECONOMIC FACTORS;

EID: 0035452252 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/S0168-1605(01)00492-5 Document Type: Review

Times cited : (73)

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