{"title":"用柠檬酸溶液制备Zebu牛乳中的新鲜奶酪(quesblanco, Gybna beyda和Halloumi)的强化效果,甘贝拉,Godere worreda,埃塞俄比亚","authors":"Dagne Tarle Tarse, Manong Zechariah Rick","doi":"10.11648/j.be.20210502.11","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8944,"journal":{"name":"Bioprocess Engineering","volume":"13 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Fortification Effects in Preparation of Fresh Cheese (<i>Quesoblanco, Gybna beyda & Halloumi</i>) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia\",\"authors\":\"Dagne Tarle Tarse, Manong Zechariah Rick\",\"doi\":\"10.11648/j.be.20210502.11\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":8944,\"journal\":{\"name\":\"Bioprocess Engineering\",\"volume\":\"13 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Bioprocess Engineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11648/j.be.20210502.11\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Bioprocess Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.be.20210502.11","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0