A traditional Sudanese fermented camel's milk product, Gariss, as a habitat of Streptococcus infantarius subsp. infantarius
- Author
- ABDELGADIR, Warda1 ; NIELSEN, Dennis S2 ; HAMAD, Siddig3 ; JAKOBSEN, Mogens2
[1] Food Research Centre, Khartoum, Sudan
[2] Department of Food Science, Food Microbiology, Centre for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark
[3] Faculty of Agriculture, University of Khartoum, Sudan - Source
International journal of food microbiology. 2008, Vol 127, Num 3, pp 215-219, 5 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Camel's milk Fermented milk LAB Streptococcus infantarius subsp. infantarius Yeast
- Keyword (fr)
- Lait fermenté Levure Streptococcus Bactérie Micrococcales Produit laitier Streptococcaceae
- Keyword (en)
- Cultured milk Yeast Streptococcus Bacteria Micrococcales Dairy product Streptococcaceae
- Keyword (es)
- Leche fermentada Levadura Streptococcus Bacteria Micrococcales Producto lácteo Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20775014
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2008.07.008 
https://dx.doi.org/10.1016/j.ijfoodmicro.2008.07.008
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