African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Full Length Research Paper

Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia

Alganesh Tola
  • Alganesh Tola
  • Holeta Agricultural Research Center, Ethiopian Institute of Agricultural Research, P. O. Box 31, Holeta, Ethiopia.
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Debela Bayu
  • Debela Bayu
  • Department of Animal Sciences, Faculty of Agriculture, Asosa University, P. O. Box, Asosa, Ethiopia.
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Lemma Fita
  • Lemma Fita
  • Department of Animal Sciences, Faculty of Agriculture and Veterinary Medicine, Ambo University,P. O. Box 19, Ambo, Ethiopia.
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Bilatu Agza
  • Bilatu Agza
  • Agricultural Quality Research laboratories, Ethiopian Institute of Agricultural Research, P. O. Box 2003, Addis Ababa, Ethiopia.
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Sara Birkie
  • Sara Birkie
  • Agricultural Quality Research laboratories, Ethiopian Institute of Agricultural Research, P. O. Box 2003, Addis Ababa, Ethiopia.
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  •  Received: 16 March 2018
  •  Accepted: 26 April 2018
  •  Published: 30 June 2018

How to cite this article

APA /
Tola, A., Bayu, D., Fita, L., Agza, B., & Birkie, S. (2018). Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia. African Journal of Food Science, 12(6), 140-150.
Chicago /
Alganesh Tola, Debela Bayu, Lemma Fita, Bilatu Agza and Sara Birkie  . "Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia." African Journal of Food Science 12, no. 6 (2018): 140-150.
MLA /
Alganesh Tola, et al. "Comparison of traditional butter preservation techniques using microbial and organoleptic properties, West Shewa, Ethiopia." African Journal of Food Science 12.6 (2018): 140-150.
DOI /
https://doi.org/10.5897/AJFS2018.1709
URL /
https://academicjournals.org/journal/AJFS/article-abstract/A41B40957077

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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