African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)

Abdalbasit Adam Mariod1*, Rehab Tageldeen Ali1, Yousif M. Ahmed1, Siddig Ibrahim Abdelwahab2 and Ahmad Bustamam Abdul2
  1Food Science and Technology Department, College of Agricultural Studies, Sudan University of Science and Technology, P. O. Box 71 Khartoum North, Sudan.     2UPM-MAKNA Cancer Laboratory, Institute of Biosciences, University Putra Malaysia, Kuala Lumpur, Malaysia.  
Email: [email protected]

  •  Accepted: 14 September 2009
  •  Published: 15 February 2010

How to cite this article

APA /
Mariod, A. A., Ali, R. T., Ahmed, Y. M., Abdelwahab, S. I., & Abdul, A. B. (2010). Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn). African Journal of Biotechnology , 9(7), 1046-1051.
Chicago /
Abdalbasit Adam Mariod, Rehab Tageldeen Ali, Yousif M. Ahmed, Siddig Ibrahim Abdelwahab and Ahmad Bustamam Abdul. "Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)." African Journal of Biotechnology 9, no. 7 (2010): 1046-1051.
MLA /
Abdalbasit Adam Mariod, et al. "Effect of the method of processing on quality and oxidative stability of anhydrous butter fat (samn)." African Journal of Biotechnology 9.7 (2010): 1046-1051.
DOI /
https://doi.org/10.5897/AJB09.1118
URL /
https://academicjournals.org/journal/AJB/article-abstract/46C99AC36007

Copyright © 2024 Author(s) retain the copyright of this article.

This article is published under the terms of the Creative Commons Attribution License 4.0

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