Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.) Cover

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Effects of Processing Methods on the Quality of Black Pepper (Piper nigrum L.)

Contemporary Agriculture

Volume 71 (2022): Issue 3-4 (December 2022)

By: Biruk Hirko , Haimanot Mitiku and Abukiya Getu

Open Access

|Dec 2022

Authors

Biruk Hirko

birukhirko@gmail.com

Ethiopian Institute of Agricultural Research (EIAR), Tepi Agricultural Research Center P.O.Box 34, Tepi, Ethiopia

Haimanot Mitiku

Ethiopian Institute of Agricultural Research (EIAR), Debrezeit Agricultural Research Center, Debrezeit, Ethiopia

Abukiya Getu

Ethiopian Institute of Agricultural Research (EIAR), Tepi Agricultural Research Center P.O.Box 34, Tepi, Ethiopia

DOI: https://doi.org/10.2478/contagri-2022-0026 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205

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Language: English

Page range: 195 - 202

Submitted on: Sep 30, 2021

Accepted on: Mar 29, 2022

Published on: Dec 7, 2022

Published by: University of Novi Sad

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Keywords:

drying methods,

Related subjects:

Business and economics,

Business management,

Agribusiness, food industry,

Veterinary medicine

© 2022 Biruk Hirko, Haimanot Mitiku, Abukiya Getu, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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