A condiment that calls
Ahmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the...
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| Format: | News Item |
| Language: | Inglés |
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Technical Centre for Agricultural and Rural Cooperation
2001
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| Online Access: | https://hdl.handle.net/10568/46276 |
| Summary: | Ahmed Idris Hassen, from the Department of Biology at Alemaya University in Ethiopia, reminds us that 'in many African countries, most staple foods and condiments are the results of microbial fermentations, and Ethiopia is no exception. In the... |
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