Inicio > Matemáticas y ciencia > Biologia, ciencias de la vida > Botánica y ciencias de las plantas > Effetto delle spezie in polvere sulla qualità dell’Ayib - Ricotta etiope
Effetto delle spezie in polvere sulla qualità dell’Ayib - Ricotta etiope

Effetto delle spezie in polvere sulla qualità dell’Ayib - Ricotta etiope

Eyassu Seifu / Meron Regu / Zelalem Yilma

100,03 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Botánica y ciencias de las plantas
ISBN:
9786209860461
100,03 €
IVA incluido
Disponible

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Sobre IBD

In Etiopia, la maggior parte della produzione e della trasformazione del latte avviene a livello di piccoli produttori, dove le infrastrutture lattiero-casearie non sono ancora ben sviluppate. Si sa molto poco sull’effetto dei metodi tradizionali di conservazione dei prodotti lattiero-caseari praticati dai piccoli produttori. Questo libro fornisce quindi informazioni essenziali sull’effetto delle spezie disponibili localmente sulla durata di conservazione e sull’accettabilità da parte dei consumatori dell’Ayib, un formaggio morbido di tipo cottage coagulato con acido e calore. Il libro dovrebbe quindi essere utile a produttori lattiero-caseari, ricercatori, organizzazioni, studenti laureati ed enti pubblici.

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