The physicochemical and microbiological quality of the Sudanese yoghurt Mish produced by traditional and modernised methods-Reference-Cited by-同舟云学术

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The physicochemical and microbiological quality of the Sudanese yoghurt Mish produced by traditional and modernised methods

Published:2012-12-26 Issue:2 Volume:66 Page:273-278
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Abdel-Gader Mustafa K H¹,El-bakri Jafar M¹,El Zubeir Ibtisam E M¹

Affiliation:

1. Department of Dairy Production, Faculty of Animal Production; University of Khartoum; PO Box 32; Postal code 13314; Khartoum North; Sudan

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference19 articles.

1. Evaluation of microbiological quality of Sudanese fermented dairy product Mish during storage;Abdalla;Advance Journal of Food Science and Technology,2010a

2. Chemical composition of mish “a traditional fermented dairy product” from different plants during storage;Abdalla;Pakistan Journal of Nutrition,2010b

3. Microbial hazards associated with fermented milk (roub and mish) in Sudan;Abdalla;International Journal of Dairy Science,2006

4. Microbiological quality of set yoghurt from reconstituted whole and mixed milk powder;Attita Allah;Journal Annals of Food Science and Technology,2011

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of addition of Syrian thyme (Thymus syriacus) on physiochemical and sensory quality of Sudanese Mudaffara cheese during storage;Journal of Food Science and Technology;2022-12-02

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