Home
|
WJDFS
|
Journals
|
For Authors
|
Publications Ethics
|
Peer Review
|
Contact Us
WJDFS
|
Editorial board
|
Abstr/Indexing
|
On-line Issues
World Journal of Dairy & Food Sciences
—————————————————————————————————————————————————————————————————————————————————————————————————————————
Volume 15 Number 2, 2020
Red Meat Processing and Preservation Technologies: A Review
Yohannes Shona Yuma, Agegnehu Mekuria Beta and Biruk Alemu Basore
[
Abstract
] [
Full Text
]
—————————————————————————————————————————————————————————————————————————————————————————————————————————
Evaluation of Nutritive Value of Commonly Used Feeds for Cattle Fattening in West Wollega, Homa District, Western Ethiopia
Fekadu Wakshuma Fufa, Zemene Worku and Samuel Tilahun
[
Abstract
] [
Full Text
]
—————————————————————————————————————————————————————————————————————————————————————————————————————————
Maximizing Benefit of the Components of Custard Powder from Natural Sources
Nesreen M. El-Said Ali
[
Abstract
] [
Full Text
]
—————————————————————————————————————————————————————————————————————————————————————————————————————————
—————————————————————————————————————————————————————————————————————————————————————————————————————————
