Statistics for Lactic Acid Bacteria of Fermentlng Tef Dough and Fermented Kocho and Their Inhibitory Effect on Certain Food -Borne Pathogens or Spoilage Organisms
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| Lactic Acid Bacteria of Fermentlng Tef Dough and Fermented Kocho and Their Inhibitory Effect on Certain Food -Borne Pathogens or Spoilage Organisms | 0 |
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| May 2024 | 0 |
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| Ayele Nigatu.pdf | 1 |