AÏSSI, M. Vahid
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Vol 21, No 4 (2022) - Articles
EFFECT OF TRADITIONAL PROCESSING METHOD AND LEAF-PACKAGING ON SENSORY CHARACTERISTICS OF OLÈLÈ, A STEAMED COWPEA PASTE
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Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.
Online ISSN: 2559 - 6381
Print ISSN: 2068 - 6609