Microbial quality and constraints affecting of cow milk supply chain in Nekemte City, Ethiopia by Alemu Oli Tola, Habtamu Fekadu Gemede

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Production of camel milk yoghurt: physicochemical and microbiological quality and consumer acceptability by Obakeng Galeboe, Eyassu Seifu, Bonno Sekwati-Monang

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Evaluating the preparation, nutritional, physical, and microbial quality of ‘chuko’: a ready-to-eat barley-based snack from Hetosa district, Arsi zone, Ethiopia by Tezazu Nigusie Beyene, Mesfin Wogayehu Tenagashaw, Neela Satheesh

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