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wyszukanych pozycji: 16
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Quality of Traditionally and Laboratory Made Ghee (Samin), Sudan
ISBN: 9783659531361 / Angielski / Miękka / 2014 / 80 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Samin is traditional cooking oil in Sudan and most common in North African and Middle Eastern countries. It is produced using the butter made from the milk of sheep, cow or goats. The objectives of the study was determination of the physical, chemical and sensory characteristics of samin samples collected from local market, preparation of Samin at the laboratory level and evaluation its quality. The moisture content ranged between 0.08 +0.06 and 0.34+0.05%, however, the acid value, free fatty acids, peroxide value, saponification value, density, viscosity, melting point and refractive index...
Samin is traditional cooking oil in Sudan and most common in North African and Middle Eastern countries. It is produced using the butter made from the...
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cena:
182,66 zł |
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Cultures de d?marrage microbiennes
ISBN: 9786207897988 / Francuski Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
297,11 zł |
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Quality of Selected Traditional Fish and Fish Products in Sudan
ISBN: 9783659674754 / Angielski / Miękka / 2015 / 76 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. This book represents a report of research product funded by the Sudanese Ministry of Higher Eductaion and Scientific Research in the year 2010. The research was about assessing the prevailing methods for preservation and processing of fishes in El Dueim area, central Sudan. The analyses included determination of chemical and microbiological characteristics as well as sensory evaluation of selected traditional fish products. The project also suggested upgrading of the current methods of preservation.
This book represents a report of research product funded by the Sudanese Ministry of Higher Eductaion and Scientific Research in the year 2010. The re...
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cena:
182,66 zł |
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Culturas de arranque microbianas
ISBN: 9786207897964 / Portugalski Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
297,11 zł |
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Quality Aspects of The Sudanese Fermented Milk Product (Rob)
ISBN: 9783843354424 / Angielski / Miękka / 2012 / 192 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Consumption of fermented sour milk (Rob) is a part of Sudanese culture. It is a common practice for the people in the rural areas of the middle and Western Sudan to prepare traditionally their Rob. In this investigation, the chemical, biochemical and microbiological aspects of Rob obtained from different sites in the Gezira province were studied. In addition, the fermenting microorganisms were isolated, purified and identified using different methods known for their high reliabilities. The quality of raw milk delivered from the same sites was also evaluated. The average chemical...
Consumption of fermented sour milk (Rob) is a part of Sudanese culture. It is a common practice for the people in the rural areas of the middle and We...
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cena:
311,30 zł |
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Microbial Starter Cultures
ISBN: 9786202059619 / Angielski / Miękka / 2017 / 180 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
297,11 zł |
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Spray Drying of Rossele and Evaluation of the Product
ISBN: 9783659542633 / Angielski / Miękka / 2014 / 88 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. This book constitutes a report about a project (Spray drying of Karkade and evaluation of the product)carried out by the author at the University of Gezira, Sudan during the year 2008. The project was funded by the ministry of hiher education and scientific research, Sudan. The book contains the original data of the project which includes, materials and methods, literature review, significant findings, conclusion references.
This book constitutes a report about a project (Spray drying of Karkade and evaluation of the product)carried out by the author at the University of G...
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cena:
182,66 zł |
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Mikrobielle Starterkulturen
ISBN: 9786207898008 / Niemiecki Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
297,11 zł |
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Production of Single Cell Protein (SCP) From The Yeast Candida utilis : Single Cell Protein from Candida utilis
ISBN: 9783659904110 / Angielski / Miękka / 2016 / 68 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
164,35 zł |
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Colture microbiche starter
ISBN: 9786207897971 / Włoski Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
297,11 zł |
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Valutazione della qualità del frutto selvatico Jakjak (Azanza garckeana)
ISBN: 9786206942672 / Włoski / Miękka / 52 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
164,35 zł |
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Évaluation de la qualité du fruit sauvage Jakjak (Azanza garckeana)
ISBN: 9786206942658 / Francuski / Miękka / 52 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Ce livre représente une étude sur le fruit sauvage Jakjak qui est l'une des espèces de plantes précieuses qui poussent au Soudan. Il est largement répandu dans les zones arides telles que le sable et près des montagnes, en particulier dans la zone de plantation de la savane au sud du Darfour et dans la zone montagneuse de Jabl Mara. Cette étude avait pour but d'étudier la valeur nutritive des fruits Jakjak et leur utilisation en jus, de déterminer les propriétés physiques et la composition chimique et d'utiliser les fruits Jakjak dans la production de jus. Le sucre le plus profilé...
Ce livre représente une étude sur le fruit sauvage Jakjak qui est l'une des espèces de plantes précieuses qui poussent au Soudan. Il est largement...
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cena:
164,35 zł |
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Qualitätsbeurteilung der Jakjak-Wildfrucht (Azanza garckeana)
ISBN: 9786206942641 / Niemiecki / Miękka / 52 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Dieses Buch stellt eine Studie über die Wildfrucht Jakjak dar, die eine der wertvollsten Pflanzenarten ist, die im Sudan wächst. Sie ist vor allem in trockenen Gebieten wie Sand und in der Nähe von Bergen verbreitet, insbesondere in Savannengebieten in Süd-Darfur und in der Bergregion Jabl Mara. Ziel dieser Studie war es, den Nährwert der Jakjak-Früchte und ihre Verwendung als Saft zu untersuchen, die physikalischen Eigenschaften und die chemische Zusammensetzung zu bestimmen und die Jakjak-Frucht für die Saftproduktion zu nutzen. Der am häufigsten vorkommende Zucker war Fruktose....
Dieses Buch stellt eine Studie über die Wildfrucht Jakjak dar, die eine der wertvollsten Pflanzenarten ist, die im Sudan wächst. Sie ist vor allem i...
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cena:
164,35 zł |
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Avaliação da qualidade do fruto silvestre Jakjak (Azanza garckeana)
ISBN: 9786206942689 / Portugalski / Miękka / 52 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
164,35 zł |
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Quality Assessment of Jakjak Wild Fruit (Azanza garckeana)
ISBN: 9783330054479 / Angielski / Miękka / 2017 / 64 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
164,35 zł |
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Application of HACCP in the Minimal Processing of Vegetables and Fruit
ISBN: 9783659710872 / Angielski / Miękka / 2015 / 96 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
251,33 zł |
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