Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product

International Journal of Food Science and Technology

Volumn 41, Issue 3, 2006, Pages 321-328

  El Hadi Sulieman, Abdel Moneim ^a   Ilayan, Abdalla Adam ^b   El Awad El Faki, Ahmed ^c  

^a UNIVERSITY OF GEZIRA   (Sudan)

^b University of El Imam EL Mahadi   (Sudan)

^c SUDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Sudan)

Author keywords

Fermentation; Garris; Lactic acid bacteria; Microbial viable count

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS FERMENTUM; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOCOCCUS; LACTOCOCCUS LACTIS; LACTOCOCCUS PLANTARUM;

EID: 33645130475     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01070.x     Document Type: Article

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