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World Journal of Dairy & Food Sciences
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Volume 15 Number 2, 2020
Red Meat Processing and Preservation Technologies: A Review
Yohannes Shona Yuma, Agegnehu Mekuria Beta and Biruk Alemu Basore
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Abstract
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DOI: 10.5829/idosi.wjdfs.2020.78.87
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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
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Abstract
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DOI: 10.5829/idosi.wjdfs.2020.88.97
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Maximizing Benefit of the Components of Custard Powder from Natural Sources
Nesreen M. El-Said Ali
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Abstract
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Full Text
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DOI: 10.5829/idosi.wjdfs.2020.98.106
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