Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk during storage

Electronic Journal of Environmental, Agricultural and Food Chemistry

Volumn 10, Issue 6, 2011, Pages 2305-2313

  Eissa, Eshraga A ^a   Yagoub, Abu Elgasim A ^b   Babiker, Efadil E ^b   Mohamed Ahmed, Isam A ^b,c  

^a MINISTRY OF SCIENCE AND TECHNOLOGY   (Sudan)

^b UNIVERSITY OF KHARTOUM   (Sudan)

^c TOTTORI UNIVERSITY   (Japan)

Author keywords

Camel yogurt; Microflora; Physiochemical properties; Sensory attributes

Indexed keywords

LACTOBACILLUS; SALMONELLA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS;

EID: 79960387902     PISSN: None     EISSN: 15794377     Source Type: Journal    
DOI: None     Document Type: Article

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