Kamal Awad Abdel Razig
Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Al-Azhari University, P.O. Box: 1432, Khartoum North 13311, Sudan
Nagla Ali Ahmed Babiker
Department of Food Science and Technology, Faculty of Agriculture, Al-Zaiem Al-Azhari University, P.O. Box: 1432, Khartoum North 13311, Sudan
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How to cite this article
Kamal Awad Abdel Razig and Nagla Ali Ahmed Babiker, 2009. Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique. Pakistan Journal of Nutrition, 8: 1138-1143.
DOI: 10.3923/pjn.2009.1138.1143
URL: https://scialert.net/abstract/?doi=pjn.2009.1138.1143
DOI: 10.3923/pjn.2009.1138.1143
URL: https://scialert.net/abstract/?doi=pjn.2009.1138.1143