International Journal of
Water Resources and Environmental Engineering

  • Abbreviation: Int. J. Water Res. Environ. Eng.
  • Language: English
  • ISSN: 2141-6613
  • DOI: 10.5897/IJWREE
  • Start Year: 2009
  • Published Articles: 347

Full Length Research Paper

Lactic acid from food waste enhances pathogen inactivation and urea stabilization in human urine

Zerihun Getaneh
  • Zerihun Getaneh
  • School of Civil and Environmental Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia.
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Nancy G. Love
  • Nancy G. Love
  • Department of Civil and Environmental Engineering, University of Michigan, 1351 Beal Avenue, EWRE, ANN Arbor, MI 48109, United States.
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Adey Desta
  • Adey Desta
  • Institute of Biotechnology, College of Natural and Computational Science, Addis Ababa University, Ethiopia.
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Agizew Nigussie
  • Agizew Nigussie
  • School of Civil and Environmental Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Ethiopia.
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  •  Received: 09 August 2021
  •  Accepted: 13 September 2021
  •  Published: 30 September 2021

How to cite this article

APA /
Zerihun, G., Nancy, G. L., Adey, D., & Agizew, N. (2021). Lactic acid from food waste enhances pathogen inactivation and urea stabilization in human urine. International Journal of Water Resources and Environmental Engineering, 13(3), 196-205.
Chicago /
Zerihun Getaneh, Nancy G. Love, Adey Desta and Agizew Nigussie. "Lactic acid from food waste enhances pathogen inactivation and urea stabilization in human urine." International Journal of Water Resources and Environmental Engineering 13, no. 3 (2021): 196-205.
MLA /
Zerihun Getaneh, et al. "Lactic acid from food waste enhances pathogen inactivation and urea stabilization in human urine." International Journal of Water Resources and Environmental Engineering 13.3 (2021): 196-205.
DOI /
https://doi.org/10.5897/IJWREE2021.1016
URL /
https://academicjournals.org/journal/IJWREE/article-abstract/147BF1367736

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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