Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk

Published 2010 View Full Article

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Title
Physicochemical, microbiological and sensory properties of Sudanese yoghurt (zabadi) made from goat's milk
Authors
Keywords
-
Journal
Animal Production Science
Volume 51, Issue 1, Pages 53
Publisher
CSIRO Publishing
Online
2010-12-15
DOI
10.1071/an09126

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