SUST Repository
Use of x-ray fluorescence inNon Destructive Testing to determine Elements in Cheese
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Adam, MozdlifaBayinMohamed | |
| dc.contributor.author | Supervisor - Mubarak DirarAbd-alla | |
| dc.date.accessioned | 2015-06-30T08:38:18Z | |
| dc.date.available | 2015-06-30T08:38:18Z | |
| dc.date.issued | 2015-03-01 | |
| dc.identifier.citation | Adam,MozdlifaBayinMohamed .Use of x-ray fluorescence inNon Destructive Testing to determine Elements in Cheese /MozdlifaBayinMohamed Adam;Mubarak DirarAbd-alla.-khartoum :Sudan University of Science and Technology,College of Agricultural Studies,2015 .-38p. :ill. ;28cm .-M.Sc. | en_US |
| dc.identifier.uri | http://repository.sustech.edu/handle/123456789/11220 | |
| dc.description | Thesis | en_US |
| dc.description.abstract | A long time ago dairy products play an important role in the diets for. Most of the people, so it is necessary to pay attention to diet safety healthy core. Interest is increased in XRF device for it is perfectness and it is important role. In this research cheese samples from different places in Sudan and abroad to determine concentration of elements by using x-ray fluorescence (XRF) spectrometer. The analysis shows that the concentration of heavy elements like pb, Cr and Zn are less than 0.04%. | en_US |
| dc.description.sponsorship | Sudan University of Science and Technology | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Sudan University of Science and Technology | en_US |
| dc.subject | X-ray spectral | en_US |
| dc.subject | Allaatlavi detected | en_US |
| dc.subject | Cheeses | en_US |
| dc.title | Use of x-ray fluorescence inNon Destructive Testing to determine Elements in Cheese | en_US |
| dc.title.alternative | استخدام الاشعة السینیة الطیفیة في الكشف اللاإتلافي لمعرفة العناصر الموجوده فى الجبنة | en_US |
| dc.type | Thesis | en_US |
Files in this item
This item appears in the following Collection(s)
Share
