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Traditional processing,composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce) |
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| Authors: | Ivan Muzira Mukisa Bernard Junior Kiwanuka |
| Affiliation: | Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences, Makerere University, Kampala, Uganda |
| Abstract: | |
| Keywords: | Eshabwe Ghee Butter Microbial quality |