Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product

Journal article

Peer reviewed

Abdel Moneim El-Hadi Sulieman, Abdalla Adam Ilayan and Ahmed El-Awad El Faki

International journal of food science & technology, Vol.41(3), pp.321-328

Received 15 February 2005; Accepted in revised form 4 May 2005

03/2006

Abstract

fermentation

Garris

lactic acid bacteria

microbial viable count

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Title: Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product
Creators - without role: Abdel Moneim El-Hadi Sulieman - University of Gezira
Abdalla Adam Ilayan - University of El Imam El Mahdi
Ahmed El-Awad El Faki - Sudan University of Science and Technology
Publication Details: International journal of food science & technology, Vol.41(3), pp.321-328
Publisher: Blackwell Science Ltd
Edition: Received 15 February 2005; Accepted in revised form 4 May 2005
Number of pages: 8
Identifiers: 9932028208331
Academic Unit: University Ha'il
Language: English
Resource Type: Journal article