Traditional butter and ghee production, processing and handling in Ethiopia: A review
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Academic Journals
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http://academicjournals.org/journal/AJFS/article-full-text-pdf/2B0B62663349
Cited by 19 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. Ethnomedicinal Knowledge and Traditional Methodology for the Preparation of Fermented Butter “Smen” Among the Rural People of Northern Morocco: A Field Study;Journal of Medicinal Food;2024-09-06
2. Determination of free fatty acids and volatile compounds of butter oil produced from pasteurized and unpasteurized butter at different temperatures;Food Science & Nutrition;2024-08-29
3. The value of traditional milk products among smallholder farmers of Southern Ethiopia: handling, consumption and making of butter;Cogent Food & Agriculture;2024-07-14
4. Evaluating the preparation, nutritional, physical, and microbial quality of ‘ chuko’ : a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia;Cogent Food & Agriculture;2024-06-19
5. Chemical, microbial, and sensory characteristics of cow butter as affected by modified atmospheric packaging;Journal of Agriculture and Food Research;2023-12
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