wyszukanych pozycji: 4
Quality Aspects of The Sudanese Fermented Milk Product (Rob)
ISBN: 9783843354424 / Angielski / Miękka / 2012 / 192 str. Termin realizacji zamówienia: ok. 13-18 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:
342,87 zł |
Spray Drying of Rossele and Evaluation of the Product
ISBN: 9783659542633 / Angielski / Miękka / 2014 / 88 str. Termin realizacji zamówienia: ok. 13-18 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:
201,18 zł |
Quality of Traditionally and Laboratory Made Ghee (Samin), Sudan
ISBN: 9783659531361 / Angielski / Miękka / 2014 / 80 str. Termin realizacji zamówienia: ok. 13-18 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:
201,18 zł |
Quality of Selected Traditional Fish and Fish Products in Sudan
ISBN: 9783659674754 / Angielski / Miękka / 2015 / 76 str. Termin realizacji zamówienia: ok. 13-18 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:
201,18 zł |