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Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/16556
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dc.contributor.authorAltom, Amro Abd Elmoniem-
dc.contributor.authorAli, Hamza Osman-
dc.contributor.authorGafar, Hisham Bashir-
dc.date.accessioned2017-04-23T11:29:41Z-
dc.date.available2017-04-23T11:29:41Z-
dc.date.issued2016-10-01-
dc.identifier.citationAltom, Amro Abd Elmoniem.Microbiological Characteristics of Red Meat from Different Sources in Khartoum/ Amro Abd Elmoniem Altom....{etal};Ahmed El Awad El Faki.-Khartoum:Sudan University of Science & Technology,College of Agricultural Studies,2016.-60p.:ill.;28cm.-Bachelors Search.en_US
dc.identifier.urihttp://repository.sustech.edu/handle/123456789/16556-
dc.descriptionBachelors Searchen_US
dc.description.abstractThis study was conducted to determine the microbiological Characteristics of fresh red meat marketed in Khartoum State. Twenty seven samples were......en_US
dc.description.sponsorshipSudan University of Science & Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science & Technologyen_US
dc.subjectMicrobiological Characteristics of Red Meaten_US
dc.titleMicrobiological Characteristics of Red Meat from Different Sources in Khartoumen_US
dc.title.alternativeالصفات الميكروبيولوجية للحوم الحمراء من مناطق مختلفة بولاية الخرطومen_US
dc.typeThesisen_US
dc.contributor.SupervisorEl Faki, Ahmed El Awad-
Appears in Collections:Bachelor of Agricultural Studies

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