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Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/24147
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dc.contributor.authorIbrahim, Alaa Ahmed Elsir
dc.contributor.authorSupervisor, - Abubakr Sayed Ali
dc.date.accessioned2019-12-17T11:43:37Z
dc.date.available2019-12-17T11:43:37Z
dc.date.issued2019-09-01
dc.identifier.citationIbrahim, 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.urihttp://repository.sustech.edu/handle/123456789/24147
dc.descriptionThesisen_US
dc.description.abstracten_US
dc.description.sponsorshipSudan University of Science and Technologyen_US
dc.language.isoenen_US
dc.publisherSudan University of Science & Technologyen_US
dc.subjectRipening Perioden_US
dc.subjectCasing Typeen_US
dc.subjectFermented Beefen_US
dc.titleEffect of Ripening Period, Starter Culture Level and Casing Type on Some Quality Attributes of Fermented Beef Sausageen_US
dc.title.alternativeأثر فترة الانضاج ومستوى إضافة البادئ ونوع الغلاف على بعض صفات الجودة للسجك البقري المتخمرen_US
dc.typeThesisen_US
Appears in Collections:Masters Dissertations : Animal Production Science and Technology

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