Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce)-Reference-Cited by-同舟云学术

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Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce)

Published:2017-04-17 Issue:1 Volume:71 Page:149-157
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Mukisa Ivan Muzira¹^ORCID,Kiwanuka Bernard Junior¹

Affiliation:

1. Department of Food Technology and Nutrition; School of Food Technology Nutrition and Bioengineering; College of Agricultural and Environmental Sciences; Makerere University; P.O. Box 7062 Kampala Uganda

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12407/fullpdf

Reference35 articles.

1. Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wine

2. The microbiology of raw milk;Bramley;Dairy Microbiology,1990

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study on physicochemical properties, fatty acids, texture, antioxidant and antibacterial activities of ghee from different regions;Journal of Dairy Science;2023-11

2. Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review;Foods;2019-02-02

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