Kirjat Abdel Moneim Sulieman
Quality Aspects of The Sudanese Fermented Milk Product (Rob): Quality characteristics of Rob
-25% koodilla BOOKS
Toimittajalla varastossa
Quality of Traditionally and Laboratory Made Ghee (Samin), Sudan: Quality of traditional and laboratory made samin
Abdel Moneim Sulieman, Mashaer Bakheit
-25% koodilla BOOKS
Toimittajalla varastossa
Spray Drying of Rossele and Evaluation of the Product
-25% koodilla BOOKS
Toimittajalla varastossa
Application of HACCP in the Minimal Processing of Vegetables and Fruit
Adrian Yeong Hun, Gumbs Vondelle, Abdel Moneim Sulieman
-25% koodilla BOOKS
Toimittajalla varastossa
Production of Single Cell Protein (SCP) From The Yeast Candida utilis: Single Cell Protein from Candida utilis
-25% koodilla BOOKS
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Quality Assessment of Jakjak Wild Fruit (Azanza garckeana)
Ismail Yagoub, Abdel Moneim Sulieman
-25% koodilla BOOKS
Toimittajalla varastossa
Flavour Formation of Foods: Food Flavour
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Quality of Selected Traditional Fish and Fish Products in Sudan: Traditional the Sudanese Fish Products
-25% koodilla BOOKS
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