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Typical dairy products in Africa from local animal
resources Italian Journal of Animal Science |
Modeling the survival of Salmonella Enteritidis and Salmonella
Typhimurium during the fermentation of yogurt Food Science and Technology International |
Salt in Cheese: A Review Current Research in Dairy Sciences Vol. 4, Issue 1, 1, 2012 |
Chemical Composition and Microbial Load of Set Yoghurt from Fresh and Recombined Milk Powder in Khartoum State, Sudan International Journal of Dairy Science Vol. 6, Issue 3, 172, 2011 |
Microbiological Analyses and Safety Evaluation of Nono: A Fermented Milk Product Consumed in Most Parts of Northern Nigeria International Journal of Dairy Science Vol. 6, Issue 3, 181, 2011 |
A Review on the Sudanese Traditional Dairy Products and Technology International Journal of Dairy Science Vol. 6, Issue 4, 227, 2011 |
Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria International Journal of Dairy Science Vol. 7, Issue 1, 11, 2012 |
How to cite this article
Wigdan Mahmoud Abdalla and Ibtisam E.M. El Zubeir, 2006. Microbial Hazards Associated with Fermented Milk (Roub and Mish) Processing in Sudan. International Journal of Dairy Science, 1: 21-26.
DOI: 10.3923/ijds.2006.21.26
URL: https://scialert.net/abstract/?doi=ijds.2006.21.26
DOI: 10.3923/ijds.2006.21.26
URL: https://scialert.net/abstract/?doi=ijds.2006.21.26