Raamatud Shimelis Admassu
Evaluation of Cheddar and Cottage Cheese Production from Doe and Ewe
Bezaye Taye, Eng. Shimelis Admassu
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Optimization of Pectin Extraction Variables for Orange Peel: Orange Pectin
Yeshitla Gebre Tekeste, Zebene Kiflie, Shimelis Admassu Emire
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Enriched Kocho (Enset ventricosum) Biscuit Production: Influence of Time-Temperature on the Quality of Enriched Kocho (Enset ventricosum) Biscuit
Shimelis Admassu, Kalekristos Yohannes Woldemariam
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Antioxidant activity and preservative effect of Thymus Schimperi R.: Evaluated on some food products
Shimelis Admassu, Gebrehana Ashine
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Effect of Processing on Characteristics of Pearl Millet Based Products
Shimelis Admassu, Eyoel Legesse
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Effect of fermentation on QPM-soybean blends for the production W.F.: Fermentation has been used for thousands of years as an effective & low cost means of food preservation & safety
Shimelis Admassu, Meseret Bekele
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