Quality of Selected Traditional Fish and Fish Products in Sudan - Sulieman, Abdel Moneim
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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.

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Produktbeschreibung
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.
Autorenporträt
O professor Abdel Moneim E. Sulieman obteve o doutoramento em 2001 com o apoio da bolsa DAAD (Organização Alemã de Intercâmbio Acadêmico) e fez um pós-doutorado na Universidade de Kobe, no Japão. É especialista em 'Microbiologia/Biotecnologia'. É autor de oito livros didáticos e mais de 100 artigos científicos em revistas de renome.