Journal of
Stored Products and Postharvest Research

  • Abbreviation: J. Stored Prod. Postharvest Res.
  • Language: English
  • ISSN: 2141-6567
  • DOI: 10.5897/JSPPR
  • Start Year: 2010
  • Published Articles: 166

Full Length Research Paper

Selection, characterization and identification of smokes from different biomass materials as a medium for modifying the atmosphere for stored grain

Yetenayet B. Tola
  • Yetenayet B. Tola
  • Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Ethiopia.
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Obsuman D. Muleta
  • Obsuman D. Muleta
  • Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P. O. Box 307, Ethiopia.
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Werner C. Hofacker
  • Werner C. Hofacker
  • Institute of Applied Thermo and Fluid Dynamics, Konstanz University of Applied Sciences, D-78462 Konstanz, Germany.
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  •  Received: 18 August 2018
  •  Accepted: 08 November 2018
  •  Published: 31 December 2018

How to cite this article

APA /
Tola, Y. B., Muleta, O. D., & Hofacker, W. C. (2018). Selection, characterization and identification of smokes from different biomass materials as a medium for modifying the atmosphere for stored grain. Journal of Stored Products and Postharvest Research, 9(9), 104-114.
Chicago /
Yetenayet B. Tola, Obsuman D. Muleta and Werner C. Hofacker. "Selection, characterization and identification of smokes from different biomass materials as a medium for modifying the atmosphere for stored grain." Journal of Stored Products and Postharvest Research 9, no. 9 (2018): 104-114.
MLA /
Yetenayet B. Tola, Obsuman D. Muleta and Werner C. Hofacker. "Selection, characterization and identification of smokes from different biomass materials as a medium for modifying the atmosphere for stored grain." Journal of Stored Products and Postharvest Research 9.9 (2018): 104-114.
DOI /
https://doi.org/10.5897/JSPPR2018.0268
URL /
https://ftp.academicjournals.org/journal/JSPPR/article-abstract/687640559623

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This article is published under the terms of the Creative Commons Attribution License 4.0

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