Books by Abdel Moneim Sulieman
Quality Aspects of The Sudanese Fermented Milk Product (Rob): Quality characteristics of Rob
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Quality of Traditionally and Laboratory Made Ghee (Samin), Sudan: Quality of traditional and laboratory made samin
Abdel Moneim Sulieman, Mashaer Bakheit
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Spray Drying of Rossele and Evaluation of the Product
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Application of HACCP in the Minimal Processing of Vegetables and Fruit
Adrian Yeong Hun, Gumbs Vondelle, Abdel Moneim Sulieman
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Production of Single Cell Protein (SCP) From The Yeast Candida utilis: Single Cell Protein from Candida utilis
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Quality Assessment of Jakjak Wild Fruit (Azanza garckeana)
Ismail Yagoub, Abdel Moneim Sulieman
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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
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