Evaluation of the spoilage potential of selected bacterial isolates on Ethiopian sauces and effect of two major spice formulations on spoilage microorganisms.

Mogessie Ashenafi

doi:10.4314/sinet.v20i1.18093

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SINET: Ethiopian Journal of Science
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Published:

May 25, 2004

DOI:

10.4314/sinet.v20i1.18093

Article Details

Issue

Vol. 20 No. 1 (1997)

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Articles

Main Article Content

Evaluation of the spoilage potential of selected bacterial isolates on Ethiopian sauces and effect of two major spice formulations on spoilage microorganisms.

Mogessie Ashenafi

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eISSN: 2520-7997
print ISSN: 0379-2897

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