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

Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/24147

Title:	Effect of Ripening Period, Starter Culture Level and Casing Type on Some Quality Attributes of Fermented Beef Sausage
Other Titles:	أثر فترة الانضاج ومستوى إضافة البادئ ونوع الغلاف على بعض صفات الجودة للسجك البقري المتخمر
Authors:	Ibrahim, Alaa Ahmed Elsir Supervisor, - Abubakr Sayed Ali
Keywords:	Ripening Period Casing Type Fermented Beef
Issue Date:	1-Sep-2019
Publisher:	Sudan University of Science & Technology
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.
Abstract:
Description:	Thesis
URI:	http://repository.sustech.edu/handle/123456789/24147
Appears in Collections:	Masters Dissertations : Animal Production Science and Technology

Files in This Item:

There are no files associated with this item.

DSpace JSPUI