Comparison of microbiological quality of processed and non processed Sudanese white cheese

Research Journal of Microbiology

Volumn 1, Issue 3, 2006, Pages 273-279

  Nour El Diam, M S A ^a   El Zubeir, Ibtisam E M ^a  

^a UNIVERSITY OF KHARTOUM   (Sudan)

Author keywords

Fat level; Microbial quality; Packaging; Processed cheese; Ripening; Storage; Sudanese white cheese

Indexed keywords

EID: 84964194077     PISSN: 18164935     EISSN: None     Source Type: Journal    
DOI: 10.3923/jm.2006.273.279     Document Type: Article

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