In Ethiopia, the trend of production and consumption of charcoal is found to be increasing in the regions' major towns and cities, particularly in Figita Lekoma district. However, little attention is given to sustainable charcoal production in the study area. Therefore, the main objective of this study was to assess determents to sustainable charcoal production in the Fagita Lekoma district.
View Article and Find Full Text PDFThis experiment was conducted to investigate the effect of starter cultures on the physicochemical properties, texture, and consumer preferences of soft white cheese (SWC) made from camel (Camelus dromedarius) milk. The experiment was laid out in a completely randomized design with 5 treatments [starter cultures; i.e.
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