Open AccessIndigenous Processing Methods of Cheka: A Traditional Fermented Beverage in Southwestern Ethiopia
Author(s) -
Belay Binitu Worku
Publication year - 2016
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000540
Subject(s) - indigenous , traditional knowledge , fermentation in food processing , fermentation , microbiology and biotechnology , traditional medicine , geography , food science , biology , medicine , ecology , lactic acid , genetics , bacteria
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