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Results: 1-12 |
Results: 12
PREVALENCE OF FOOD-BORNE PATHOGENS AND GROWTH-POTENTIAL OF SALMONELLAIN WEANING FOODS FROM ADDIS-ABABA, ETHIOPIA
Authors: ERKU WA ASHENAFI M
Citation: Wa. Erku et M. Ashenafi, PREVALENCE OF FOOD-BORNE PATHOGENS AND GROWTH-POTENTIAL OF SALMONELLAIN WEANING FOODS FROM ADDIS-ABABA, ETHIOPIA, East African medical journal, 75(4), 1998, pp. 215-218
EFFECT OF SILJO FERMENTATION ON GROWTH OF STAPHYLOCOCCUS-AUREUS, BACILLUS-CEREUS AND LISTERIA-MONOCYTOGENES
Authors: DESSIE G ABEGAZ K ASHENAFI M
Citation: G. Dessie et al., EFFECT OF SILJO FERMENTATION ON GROWTH OF STAPHYLOCOCCUS-AUREUS, BACILLUS-CEREUS AND LISTERIA-MONOCYTOGENES, Ethiopian medical journal, 35(4), 1997, pp. 215-223
EFFECT OF CONTAINER SMOKING AND INCUBATION-TEMPERATURE ON THE MICROBIOLOGICAL AND SOME BIOCHEMICAL QUALITIES OF FERMENTING ERGO, A TRADITIONAL ETHIOPIAN SOUR MILK
Authors: ASHENAFI M
Citation: M. Ashenafi, EFFECT OF CONTAINER SMOKING AND INCUBATION-TEMPERATURE ON THE MICROBIOLOGICAL AND SOME BIOCHEMICAL QUALITIES OF FERMENTING ERGO, A TRADITIONAL ETHIOPIAN SOUR MILK, International dairy journal, 6(1), 1996, pp. 95-104
FATE OF SALMONELLA-ENTERITIDIS AND SALMONELLA-TYPHIMURIUM DURING THE FERMENTATION OF SILJO
Authors: DESSIE G ABEGAZ K ASHENAFI M
Citation: G. Dessie et al., FATE OF SALMONELLA-ENTERITIDIS AND SALMONELLA-TYPHIMURIUM DURING THE FERMENTATION OF SILJO, East African medical journal, 73(7), 1996, pp. 432-434
MICROBIOLOGY OF SILJO, A TRADITIONAL ETHIOPIAN FERMENTED LEGUME PRODUCT
Authors: MEHARI T ASHENAFI M
Citation: T. Mehari et M. Ashenafi, MICROBIOLOGY OF SILJO, A TRADITIONAL ETHIOPIAN FERMENTED LEGUME PRODUCT, World journal of microbiology & biotechnology, 11(3), 1995, pp. 338-342
BACTERIOLOGICAL PROFILE AND HOLDING TEMPERATURES OF READY-TO-SERVE FOOD ITEMS IN AN OPEN MARKET IN AWASSA, ETHIOPIA
Authors: ASHENAFI M
Citation: M. Ashenafi, BACTERIOLOGICAL PROFILE AND HOLDING TEMPERATURES OF READY-TO-SERVE FOOD ITEMS IN AN OPEN MARKET IN AWASSA, ETHIOPIA, Tropical and geographical medicine, 47(6), 1995, pp. 244-247
MICROBIAL-FLORA AND SOME CHEMICAL-PROPERTIES OF ERSHO, A STARTER FOR TEFF (ERAGROSTIS TEF) FERMENTATION
Authors: ASHENAFI M
Citation: M. Ashenafi, MICROBIAL-FLORA AND SOME CHEMICAL-PROPERTIES OF ERSHO, A STARTER FOR TEFF (ERAGROSTIS TEF) FERMENTATION, World journal of microbiology & biotechnology, 10(1), 1994, pp. 69-73
MICROBIOLOGICAL EVALUATION OF TOFU AND TEMPEH DURING PROCESSING AND STORAGE
Authors: ASHENAFI M
Citation: M. Ashenafi, MICROBIOLOGICAL EVALUATION OF TOFU AND TEMPEH DURING PROCESSING AND STORAGE, Plant foods for human nutrition, 45(2), 1994, pp. 183-189
STUDIES FOR BETTER FINE-AEROSOL FILTRATIO N USING ELECTRICAL SCRUBBERS
Authors: ASHENAFI M RENSCH I KLICHE H ANDREESEN JR
Citation: M. Ashenafi et al., STUDIES FOR BETTER FINE-AEROSOL FILTRATIO N USING ELECTRICAL SCRUBBERS, Chemische Technik, 46(4), 1994, pp. 187-188
FATE OF LISTERIA-MONOCYTOGENES DURING THE SOURING OF ERGO, A TRADITIONAL ETHIOPIAN FERMENTED MILK
Authors: ASHENAFI M
Citation: M. Ashenafi, FATE OF LISTERIA-MONOCYTOGENES DURING THE SOURING OF ERGO, A TRADITIONAL ETHIOPIAN FERMENTED MILK, Journal of dairy science, 77(3), 1994, pp. 696-702
FATE OF SALMONELLA-ENTERITIDIS AND SALMONELLA-TYPHIMURIUM DURING THE FERMENTATION OF ERGO, A TRADITIONAL ETHIOPIAN SOUR MILK
Authors: ASHENAFI M
Citation: M. Ashenafi, FATE OF SALMONELLA-ENTERITIDIS AND SALMONELLA-TYPHIMURIUM DURING THE FERMENTATION OF ERGO, A TRADITIONAL ETHIOPIAN SOUR MILK, Ethiopian medical journal, 31(2), 1993, pp. 91-98
GROWTH OF STAPHYLOCOCCUS-AUREUS IN FERMENTING TEMPEH MADE FROM VARIOUS BEANS AND ITS INHIBITION BY LACTOBACILLUS-PLANTARUM
Authors: ASHENAFI M BUSSE M
Citation: M. Ashenafi et M. Busse, GROWTH OF STAPHYLOCOCCUS-AUREUS IN FERMENTING TEMPEH MADE FROM VARIOUS BEANS AND ITS INHIBITION BY LACTOBACILLUS-PLANTARUM, International journal of food science & technology, 27(1), 1992, pp. 81-86
Risultati: 1-12 |