Effect of Ripening Period, Starter Culture Level and Casing Type on Some Quality Attributes of Fermented Beef Sausage

dc.contributor.author	Ibrahim, Alaa Ahmed Elsir
dc.contributor.author	Supervisor, - Abubakr Sayed Ali
dc.date.accessioned	2019-12-17T11:43:37Z
dc.date.available	2019-12-17T11:43:37Z
dc.date.issued	2019-09-01
dc.identifier.citation	Ibrahim, Alaa Ahmed Elsir.Effect of Ripening Period, Starter Culture Level and Casing Type on Some Quality Attributes of Fermented Beef Sausage\Alaa Ahmed Elsir Ibrahim;Abubakr Sayed Ali.-Khartoum:Sudan University of Science & Technology,College of Animal Production Science and Technology,2019.-51p.:ill.28cm.-M.S.	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/24147
dc.description	Thesis	en_US
dc.description.abstract		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 & Technology	en_US
dc.subject	Ripening Period	en_US
dc.subject	Casing Type	en_US
dc.subject	Fermented Beef	en_US
dc.title	Effect of Ripening Period, Starter Culture Level and Casing Type on Some Quality Attributes of Fermented Beef Sausage	en_US
dc.title.alternative	أثر فترة الانضاج ومستوى إضافة البادئ ونوع الغلاف على بعض صفات الجودة للسجك البقري المتخمر	en_US
dc.type	Thesis	en_US