Hi, I am Dr. Abdel Moneim El-Hadi Sulieman, My LiveDNA is 249.435
 
   
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Prof. Dr. Abdel Moneim El-Hadi Sulieman
 
Highest Degree: Ph.D. in Food Science and Technology from Gezira University, Sudan
 
Institute: University of Hail, Saudi Arabia
 
Area of Interest: Food Science Technology
  •   Food Biochemistry
  •   Food Microbiology
  •   Food Fermentation
  •   Microbiology
 
URL: http://livedna.org/249.435
 
My SELECTED Publications
1:   Abdel Moneim, E.S., M.A. Rania and A.S. Zakaria, 2011. Effects of Storage on Quality of Yoghurt Prepared from Cows` and Goat`s Milk and Pure Strains of Lactic Acid Bacteria. J. Sci. Technol., 12: 136-143.
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2:   Abdelhai, M.H., A.M.E. Sulieman, E.l. Rakha and B. Babiker, 2015. Some chemical and microbiological characteristics of shawerma meat product. Product. J. Food Nutr. Diso., 10.4172/2324-9323.1000167.
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3:   Abdelmageed, M.E., A.M.E. Sulieman, H.O. Abdalla and G.E. Salih, 2013. Effects of incorporating chicken's gizzards on the fresh and stored sausage. Int. J. Food Sci. Nutr. Eng., 3: 91-94.
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4:   Abdelmageed, M.E.I., A.M.E. Sulieman, H.O. Abdalla and G.E. Salih, 2014. Effects of incorporating chicken's gizzards and abdominal fat in the quality of burger meat product. J. Microbiol. Res., 4: 68-71.
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5:   Abubaker, H.O., A.M.E. Sulieman and H.B. Elamin, 2012. Utilization of Schizosaccharomyces pombe for Production of Ethanol from Cane Molasses. J. Microbiol. Res., 2: 36-40.
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6:   Aburigal, A.A.A., E.A. Elkhalifa, A.M.E. Sulieman and H.B. Elamin, 2014. Extraction and partial kinetic properties of invertase from schizosaccharomyces pombe. Int. J. Food Sci. Nutr. Eng., 4: 80-85.
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7:   Ahmed, A.O., A.M. AbdelRahim and A.E. Sulieman, 2015. Inoculation of groundnut (Arachis hypogaea l.) with Klebsiella like bacteria isolated from sudan using charcoal and groundnut shells as carriers. J. Nat. Med. Sci., .
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8:   Ahmed, O., A.M.E. Sulieman and S.B. Elhardallou, 2013. Physicochemical, chemical and microbiological characteristics of vinasse, a by-product from ethanol industry. Am. J. Biochem., 3: 80-83.
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9:   Alayan, A.A., A.M.E. Sulieman and E.A. Elkhalifa, 2009. The free amino acid composition of the sudanese fermented camels milk (Garris). Gezira J. Eng. Applied Sci., 4: 43-51.
10:   Ali, H.A., H.B. Elamin, H.A. Dirar and A.M.E. Sulieman, 2013. Biological control of striga hermonthica del. bendth: screening for bacteria scavenging strigoll. Am. J. Biochem., 3: 89-92.
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11:   Alshammari, A.S., A.M.E. Sulieman, V.N. Veettil and A.A. Abdelmuhsin, 2016. Bacteriological quality of drinking water sources of hail, Saudi Arabia. Adv. Life Sci., 6: 49-53.
12:   Alyan, A.A., A.M.E. Sulieman and E.A. El Khalifa , 2013. Quality aspects of fermented camel milk (gariss ) as affected by storage. Discourse J. Agric Food Sci., 1: 7-8.
13:   Alyan, A.A., A.M.E. Sulieman, A.A. Ali and A.S. Bahobail, 2014. Determination of inhibitory and flavour compounds in fermented camels milk (gariss). Am. J. Biochem., 4: 1-5.
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14:   Arabi, O.H., S.F. Elmawlla, E. Abdelhai and A. Elhadi, 2011. The effects of seasons, age of the animal and storage time on physical properties of camel’s meat (Camelus Dromedarius). J. Eng. Appl. Sci., 8: 1-14.
15:   Arabi, O.H., S.F. Elmawlla, E. Abdelhai and A.E. Sulieman, 2013. The effects of seasons, age of the animal and storage time on physical properties of camel’s meat (Camelus dromedaries). j. eng. appl. sci., 8: 17-30.
16:   Arabi, O.H., S.F. Elmawlla, E. Abdelhai, A.M.E. Sulieman and N.A. Ibrahim, 2014. Influence of season, age of animal and preservation period on microbial load of camels meat. Int.J.Curr.Microbiol.App.Sci., 3: 869-876.
17:   Awadelkareem, A.M., E.G. Hassan, A. Sheikh M. Fageer, A.M.E. Sulieman and A.M.I. Mustafa, 2014. The nutritive value of two sorghum cultivars. Int. J. Food Nutr. Sci., 4: 1-7.
18:   Bushra, E.S., A.M.E. Sulieman, A.A.A. Aburigal and H.A. Modawi, 2014. Production and quality evaluation of paste made from two Jawa date cultivars. j. eng. appl. sci., 9: 95-109.
19:   El Hadi Sulieman, A.M. and R. Tsenkova, 2007. Manufacture and quality of fermented milks prepared using pure strains of Lactic Acid Bacteria (LAB) and yeast. Res. J. Microbiol., 2: 684-689.
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20:   El-Hadi Sulieman, A.M. and A.W.M. Yousif, 2007. Quality of wastewater of the sudanese fermentation industry. Int. J. Food Eng., 3: 1-9.
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21:   Elamin, M., A.M.E. Sulieman and E.A. Elkhalifa, 2009. Microbiological assessment of drinking water quality in wad-medani town. Am. Gezira J. Eng. Applied Sci., 4: 43-51.
22:   Elayan, A.A., A.M.E. Sulieman and F.A. Saleh, 2008. The hypocholesterolemic effect of Gariss and Gariss containing bifidobacteria in rats fed on a cholesterol-enriched diet. Asian J. Biochem., 3: 43-47.
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23:   Elgorashi, A.G.M., E.A. Elkhalifa and A.M.E. Sulieman, 2016. The effect of malting conditions on the production of non alcoholic sorghum malt beverage. Int. J. Food Sci. Nutr. Eng., 6: 81-86.
24:   Elhardallou, S.B. W.A.M. Babiker, A.M.E. Sulieman, S.B. Elhardallou and E.A. Elkhalifa, 2015. Effect of diet supplementation with food industry by-products on diabetic rats. Food Nutr. Sci., 6: 875-882.
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25:   Hadi-Sulieman, A.M.E.L., 2007. Effect of pretreatment of milk quality characteristics of Jibna-beida (white cheese). Int. J. Food Eng., 3: 1-11.
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26:   Hamad, H.E., A.M.E. Sulieman and Z.A. Salih, 2013. Quality aspects of the sudanese fermented milk (robe) supplemented with gum arabic powder. Discourse J. Agric. Food Sci., 1: 7-8.
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27:   Hassan, A.H., H.B. Elamin, S.M. Elsanousi, A.M.E. Sulieman and M.M. Alreshidi, 2016. The impact of individual and combined antibiotics against resistant bacteria isolated from diabetic foot infection. J. Microbiol. Res., 6: 69-73.
28:   Hassan, Z.M., A.M. Sulieman and E.A. Elkhalifa, 2014. Nutritional value of Kejeik: A dry fish product of the Sudan. Pak. J. Biol. Sci., 17: 1115-1123.
PubMed  |  Direct Link  |  
29:   Hossain, A.B.M.S., V.N. Veettil, A.M.E. Sulieman and K. Rashid, 2016. Bioethanol fuel production from date waste as renewable energy. Adv. Biores, 7: 137-142.
30:   Hussein, A.A., A.E. Sulieman, A.M. Elhassan, R. Salghi, H. Bouya, S. Jodeh and I. Warad, 2015. Qualitative study to assess plastic packaging materials in gezira state, Sudan. Mor. J. Chem., .
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31:   Ibrahim, S.E., H.B. El Amin, E.N. Hassan and A.M.E. Sulieman, 2012. Amylase Production on Solid State Fermentation by Bacillus Spp. Food Public Health, 2: 30-35.
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32:   Ibrahim, S.M., M.A. Abdelgadir and A.M. Elhadi Sulieman, 2014. Impact of halal and non-halal slaughtering on the microbiological characteristics of broiler chicken meat and sausages. Food Publ. Health, 4: 223-228.
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33:   Idris, A.O.A., A.M.A. Rahim and A.E. Sulieman, 2015. Molecular characterization of bacteria isolated from groundnut (Arachis Hypogaea L.) root nodules. Int. J. Life Sci. Res., 3: 140-148.
34:   Idris, A.O.A., A M.A. Rahim and A.E. Sulieman, 2015. Response of groundnut to nitrate and inoculation with bacteria isolated from three different regions in Sudan and Its effect on mineral content of the shoot system. Int. J. Sci. Res. Knowl., 3: 247-254.
35:   Idris, A.O.A., A.M.A. Rahim and A.E. Sulieman, 2015. Presence of nifh gene in fast growing klebsiella like bacteria isolated from groundnut root nodules in the Sudan. Int. J. Life Sci. Res., 3: 199-204.
36:   Idris, A.O.A., A.M.A. Rahim and A.M.E. Sulieman, 2015. Isolation and biochemical characterization of bacteria isolated from groundnut (Arachis hypogaea L.) in Sudan. Int. J. Sci. Res. Knowl., 3: 270-276.
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37:   Mohammed, A.M., A.M.E. Sulieman, Z.A. Salih and A. Mahgoub, 2015. Quality characteristics of laboratory-made mortadella meat product. Int. J. Food Science Nutr. Eng., 5: 96-100.
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38:   Mustafa, W.A., A.M.E. Sulieman and S.B. Elhardallou, 2008. Quality aspects of biscuits made from wheat-sorghum composite flour. Sudan J. Metrol., 2: 1-2.
39:   Rachid, S.,Y.M.O., Almhi, A.E. Sulieman, A.M. Elhassan and H. Bouya, 2015. Exploring idiosyncrasies and potentialities of haccp team across the sharjah food industry. Mor. J. Chem., .
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40:   Salih, Z.A., A.M.E. Sulieman, E.A. Elkhalifa and A.O. Ali, 2013. Free amino acids and fatty acids composition of the jibna–beida collected from some sudanese markets. Int. J. Food Sci. Nutr. Eng., 3: 95-100.
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41:   Sulaiman, A.E., 2005. Quality characteristics of wheat breads supplemented with chickpea (Cicer arietenum) flour. Univ. Khartoum J. Agric. Sci., 13: 292-302.
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42:   Sulieman, A.M.E. and H.A. Dirar, 2005. Chemical and microbiological characteristics of raw milk produced by smallholder farmers in gezira (Sudan). Univ. Khartoum J. Agric. Sci., 13: 367-378.
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43:   Sulieman, A.M.E. and M.C. Varadaraj, 2006. Usage of defined culture combinations in preparation of fermented milk similar to sudanese robe product. Gezira J. Eng. Applied Sci., 1: 1-14.
44:   Sulieman, A.M.E. and W.A. Mustafa, 2012. Quality Characteristics of Dried Fish Obtained from Eldeim Area, Central Sudan. Int. J. Food Sci. Nutr. Eng., 2: 1-6.
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45:   Sulieman, A.M.E. and W.S. Abdelgadir, 2015. Isolation and identification of yeasts from the different stages of Hulu-mur fermentation. J. Microbiol. Res., 5: 71-76.
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46:   Sulieman, A.M.E., A.S. Al-Shammary, A. Muhsin A. Abdel Muhsin andV.N. Veeteel, 2015. Investigating quality characteristics of drinking water in hail area, kingdom of Saudi Arabia. Food Publ. Health 5: 207-212.
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47:   Sulieman, A.M.E., H.M. Siddeg and Z.A. Salih, 2013. The design of hazard analysis critical control point (haccp) plan for biscuit plant. Food Pub. Health, 3: 240-246.
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48:   Sulieman, A.M.E., O.M. Elamin, E.A. Elkhalifa and l. laleye, 2014. Comparison of physicochemical properties of spray-dried camel’s milk and cow's milk powder. Int. J. Food Sci. Nutr. Eng., 4: 15-19.
49:   Sulieman, A.M.E., S.M. Alawad, M.A. Osman and A. Elnour, 2015. Physicochemical characteristics of local varieties of tamarind (Tamarindus indica L), Sudana. Int. J. Plant Res., 5: 13-18.
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50:   Sulieman, A.M.E., W.A.M. Babiker, S.B. Elhardallou and E.A. Elkhalifa, 2014. Effect of incorporation of peanut skin flour to the production of wheat bread. Food Pub. Health, 4: 49-53.
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51:   Sulieman, A.M.E., W.A.M. Babiker, S.B. Elhardallou and E.A. Elkhalifa, 2015. Effect of diet supplementation with some food industry by- products on cholesterol levels of rats. Food Publ. Health, 5: 17-22.
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52:   Sulieman, A.M.E., W.S. Abdelgadir and E.A. Elkhalifa, 2013. Chemical composition of the white cheese produced at household level in dueim area, white nile state, Sudan. J. Food Nutr. Disor., 10.4172/2324-9323.1000108.
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53:   Sulieman, A.M.E., Z.M.A. Hassan and E.A. Elkhalifa, 2014. Microbial safety of dried fish meat (kejeik) produced in sudan. Food Nutr. Sci., 5: 606-613.
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54:   Sulieman, A.M.E., Z.M.A. Hassan and E.A. Elkhalifa, 2015. Determination of macro and micro minerals contents of kejeik fish product. Mor. J. Chem., 3: 272-279.
55:   Sulieman, A.M.E., A.M.S.E. Alla and M.E. Elkashif, 2009. Quality and evaluation of syrup from local date (Phoenix dactylifera L.) cultivars. Gezira J. Agric. Sci., 7: 231-240.
56:   Sulieman, A.M.E., A.O. Ali and J. Hemavathy, 2006. Lipid Content and Fatty acid Composition of Fenugreek (Trigonellafoenum-graecum L.) Seeds grown in Sudan. Int. J. Food Sci. Technol., 43: 380-382.
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57:   Sulieman, A.M.E., A.S. Eljack and Z.A. Salih, 2012. Quality evaluation of “Ricotta” cheese produced at laboratory level. Int. J. Food Sci. Nutr. Eng., 2: 108-112.
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58:   Sulieman, A.M.E., B.A. Abdelhmied and Z.A. Salih, 2013. Quality evaluation of honey obtained from different sources. Food Pub. Health, 3: 137-141.
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59:   Sulieman, A.M.E., B.E. El Hilali and M.O. Babekir, 2011. The Suitability of Water in Khartoum State Industrial Area for Food Processing. Food Public Health, 1: 11-15.
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60:   Sulieman, A.M.E., B.M. Omer and S.B. Elhardallou, 2009. Production and quality characteristics of Hulu-mur carbonated beverages. 2009 Gezira J. Agric. Sci.,: 7-138.
61:   Sulieman, A.M.E., E.A.M. Ali and W.S. Abdelgadir, 2015. Isolation and identification of lactic acid bacteria from the different stages of Hulu-mur fermentation. J. Microbiol. Res., 5: 71-76.
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62:   Sulieman, A.M.E., E.A.S. Sinada and A.O. Ali, 2013. Quality characteristics of wheat bread supplemented with Chickpea (Cicer arietinum) flour. Int. J. Food Sci. Nutr. Eng., 3: 85-90.
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63:   Sulieman, A.M.E., F.M. Issa and E.A. Elkhalifa, 2007. Quantitative determination of tannin content in some sorghum cultivars and evaluation of its antimicrobial activity. Res. J. Microbiol., 2: 284-288.
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64:   Sulieman, A.M.E., G.A. Babiker and E.A. Elkahalifa, 2014. Assessment of chemical and microbiological quality of pasteurized milk sold in wad medani market, gezira state, Sudan. J. Food Nutr. Disor., .
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65:   Sulieman, A.M.E., H. Mohammed and R.M. Elterefi, 2005. Chemical and microbiological characteristics of Muddafara cheese. Sudan J. Agric. Res., 5: 73-81.
66:   Sulieman, A.M.E., H.A. Dirar, A.A. El-Khalifa, A.O. Ali and P.E. Gezira, 2006. Isolation and identification of yeasts from Robe a traditional fermented milk product of the Sudan. J. Eng. Biol. Sci., 1: 35-49.
67:   Sulieman, A.M.E., H.A. Dirar, E.A. Elkhalifa and A.O. Ali, 2009. Effect of fermentation on some chemical components of the Sudanese fermented butter milk, robe. J. Sci. Technol., 10: 1-10.
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68:   Sulieman, A.M.E., H.E. Ahmed and A.M. Abdelrahim, 2008. The chemical composition of fenugreek (Trigonella foenum graceum L.) and the antimicrobial properties of its seed oil. Gezira J. Eng. Applied Sci., 3: 1-21.
69:   Sulieman, A.M.E., H.O. Abd Elgadir and E.A. Elkhalifa, 2011. Chemical and Microbiological Characteristics of Fermented Milk Product, Mish. Int. J. Food Sci. Nutr. Eng., 1: 1-4.
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70:   Sulieman, A.M.E., I.A. Abd Elhafise and A.M. Abdelrahim, 2012. Comparative Study on Five Sudanese Date (Phoenix dactylifera L.) Fruit Cultivars. Food Nutr. Sci., 3: 1245-1251.
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71:   Sulieman, A.M.E., I.M.O. El-Boshra and E.A.A. El-Khalifa, 2007. Nutritive value of clove (Syzygium aromaticum) and detection of antimicrobial effect of its bud oil. Res. J. Microbiol., 2: 266-271.
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72:   Sulieman, A.M.E., K.M.A. Awn and M.T. Yousif, 2011. Suitability of Some Tomato (Lycopersicon esculentum Mill.) Genotypes for Paste Production. J. Sci. Technol., 12: 45-51.
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73:   Sulieman, A.M.E., K.M.Y. Khodari and Z.A. Salih, 2013. Extraction of pectin from lemon and orange fruits peels and its utilization in jam making. Int. J. Food Sci.e Nutr. Eng., 3: 81-84.
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74:   Sulieman, A.M.E., L.B. Kamal and A.O. Ali, 2007. Chemical composition of ginger (Zingiber officinale) rose and the evaluation of the antimicrobial activity of its oil. Gezira J. Agric. Sci., 5: 62-70.
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75:   Sulieman, A.M.E., M.A. Ali and A.M. Abdelrahim, 2008. Effect of heat treatment on the level of aflatoxin B1 (AFB1) on Some Sudanese peanut (arachies hypogaea l.). Sudan J. Agric. Res., 11: 9-16.
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76:   Sulieman, A.M.E., M.H. Abdelhai and E.R.B. Babiker, 2012. Some Chemical and Microbiological Characteristics of Agashi Meat Product. Food Nutr. Sci., 3: 851-856.
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77:   Sulieman, A.M.E., O.A. Mohammed and E.A. Elkhalifa, 2008. Evaluation of the chemical and sensory characteristics of biscuits supplemented with soybean flour. Gezira J. Agric. Sci., 6: 97-107.
78:   Sulieman, A.M.E., R. Osawa and R. Tsenkova, 2007. Isolation and identification of lactobacilli from Garris, a Sudanese fermented camel's milk product. Res. J. Microbiol., 2: 125-132.
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79:   Sulieman, A.M.E., R.A.M. Ali and K.A. Abdel Razig, 2012. Production and Effect of Storage in the Chemical Composition of Mozzarella Cheese. Int. J. Food Sci. Nutr. Eng., 2: 21-26.
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80:   Sulieman, A.M.E., S.A. Abdalla and Z.A. Salih, 2013. Effect of conventional and oven drying on the physicochemical properties of two tomato cultivars fruit powder. Food Pub. Health, 3: 346-351.
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81:   Sulieman, A.M.E., S.A. Arabi, S.B. Elhardallou, Z.A. Saleh and W.A. Mustafa, 2006. The nutritive value of Spirulina platensis (raw and cooked). Gezira J. Agric. Sci., 4: 123-129.
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82:   Sulieman, A.M.E., S.E. Abdelrahman and A.M. Abdel Rahim, 2011. Phytochemical Analysis of Local Spearmint (Mentha spicata) Leaves and Detection of the Antimicrobial Activity of its Oil. J. Microbiol. Res., 1: 1-4.
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83:   Sulieman, A.M.E., S.M. Elzubier and S.B. El-Hardallou, 2005. Manufacture and quality of yoghurt (Zabady) from lactpoeroxidase-activated milk. Gezira J. Agric. Sci., 3: 148-158.
84:   Sulieman, A.M.E., S.M.E. Lzubier and S.B. El-Hardallou, 2009. Activation of lactoperoxidase system in cow's and goat's milk and use of the lp-activated milk in manufacture of jibna-beida (white cheese). Sudan J. Sci. Technol., 10: 1-12.
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85:   Sulieman, A.M.E., S.W. Hussein and E.A. Elkhalifa, 2007. The effect of packaging materials on the quality and shelf-life of Jibna-beida (white cheese). Gezira J. Eng. Applied Sci., 2: 30-41.
86:   Sulieman, A.M.E., W.A. Mustafa, W.S. Abdelgadir and E.A. Elkhalifa, 2013. Impact of combination of lactic acid bacteria and yeasts in fermentation of Jibna-beida. J. Microbiol. Res., 3: 124-129.
87:   Sulieman, A.M.E., W.A.M. Babiker , S.B. Elhardallou, E.A. Elkhalifa and V.N. Veettil, 2016. Influence of enrichment of wheat bread with pomegranate (Punica granatum L) Peels by-products. Int. J. Food Sci. Nutr. Eng., 6: 9-13.
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88:   Sulieman, A.M.E., W.M. Elzobair and A.M. Abdelrahim, 2009. Antimicrobial Activity of the Extract of solenostemma Argel (Harjal) Plant. J. Sci. Technol., 10: 120-134.
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89:   Sulieman, A.M.E.H., A.A. Ilayan and A.E.A. El-Faki, 2006. Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product. Int. J. Food Sci. Technol., 41: 321-328.
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90:   Suliman, A.M.E.,S.A. Fadlalmola, A.E. Babiker, O.H. Arabi and S.M. Ibrahim, 2014. The effect of season, age and preservation on camel meat sausage. Food Publ. Health, 4: 293-300.
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91:   Yagoub, A.E., A.M.E. Suleiman and W.S. Abdel, 2009. Effect of Fermentation on the Nutritional and Microbiological Quality of Dough of Different Sorghum Varieties. J. Sci. Technol., 10: 109-119.
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92:   Yousif, N.N., H.B. Elamin, H.A. Ali and A.M.E. Sulieman, 2013. Utilization of Moringa oleifera seeds in purification of tap water in khartoum State, Sudan. J. Microbiol. Res., 3: 171-175.
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