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

Author:
Idris, A., Mehari, T., Ashenafi, M.
Source:
International journal of food sciences and nutrition 2001 v.52 no.1 pp. 5-14
ISSN:
0963-7486
Subject:
condiments, traditional foods, fermented foods, nutritive value, fermentation, food composition, microorganisms, lactic acid bacteria, population dynamics, yeasts, quantitative analysis, pH, titratable acidity, Salmonella typhimurium, food contamination, protein content, reducing sugars, Bacillus (bacteria), Ethiopia
Agid:
2004072