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    Effect of processing methods and Ethiopian ginger (Zingiber officinale) genotypes on antimicrobial properties against food pathogens and spoilage microorganisms

    Effect of processing methods and Ethiopian ginger (Zingiber officinale) genotypes on antimicrobial properties against food pathogens and spoilage microorganisms by Temesgen Laelago Ersedo, Tilahun A. Teka, Sirawdink Fikreyesus Forsido, Engida Dessalegn

    Published 2025-12-01
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