Selected Nutritional Values and Physicochemical Properties of Traditionally Prepared Ethiopian Fresh Butter Intended for Direct Consumption

Shitaye Bekele; Alemayehu Abebaw; Leta Danno Bayissa

doi:10.20372/au.jssd.6.2.2018.088

Full Orginal Article

Vol. 6 No. 2 (2018)

Selected Nutritional Values and Physicochemical Properties of Traditionally Prepared Ethiopian Fresh Butter Intended for Direct Consumption

Shitaye Bekele^▸^▾
Alemayehu Abebaw^▸^▾
Leta Danno Bayissa^▸^▾

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DOI:: https://doi.org/10.20372/au.jssd.6.2.2018.088
Submitted: December 24, 2020
Published: July 5, 2018

Keywords

food safety
butter
physicochemical
nutritional values
optimization
recovery study

This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

How to Cite

Selected Nutritional Values and Physicochemical Properties of Traditionally Prepared Ethiopian Fresh Butter Intended for Direct Consumption. (2018). Journal of Science and Sustainable Development, 6(2), 37-50. https://doi.org/10.20372/au.jssd.6.2.2018.088

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