1. SUST Repository
  2. Conferences
  3. Conferences of Deanship of Scientific Research
Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/19532
Full metadata record
DC FieldValueLanguage
dc.contributor.authorE, Osman, S.-
dc.contributor.authorO, Eisa M.-
dc.contributor.authorM, Babiker T.-
dc.date.accessioned2017-12-24T07:16:06Z-
dc.date.available2017-12-24T07:16:06Z-
dc.date.issued2017-11-22-
dc.identifier.citationE, Osman, S. . Chemical and Sensory Characteristics of Yoghurt Made from Camel Milk \ Osman. S.E , Eisa.M.O , Babiker .T.M .- At The Third International Scientific Conference of Camel Research and Production.-In Khartoum University of Sudan Science and Technology.-21-23 Nov 2017.-Conference.en_US
dc.identifier.urihttp://repository.sustech.edu/handle/123456789/19532-
dc.descriptionConferenceen_US
dc.description.abstractThe present study was carried out to assess the chemical composition, organoleptic properties of yoghurt made from camel milk during storage period. Camel’s milk was obtained from Khartoum University farm. The milk was analyzed for titratable acidity, total solids, fat, protein, and ash contents. ..............en_US
dc.description.sponsorshipSudan University of Science & Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science and Technologyen_US
dc.subjectcamelen_US
dc.subjectyoghurten_US
dc.subjectstorageen_US
dc.subjectcompositionen_US
dc.subjectorganolepticen_US
dc.titleChemical and Sensory Characteristics of Yoghurt Made from Camel Milken_US
dc.typeWorking Paperen_US
Appears in Collections:Conferences of Deanship of Scientific Research

Files in This Item:
File Description SizeFormat 
Chemical and Sensory ... .pdfConferences45.77 kBAdobe PDFView/Open
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.