Nassereddin, Reem A <br/><br/>
Microbiological quality of sous and tamarind, traditional drinks consumed in Jordan.  [electronic resource] 

 -  Journal of food protection  Apr 2005 
 - 773-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-68.4.773  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bacteria--growth & development<br/>Beverages--microbiology<br/>Colony Count, Microbial<br/>Consumer Product Safety<br/>Food Handling--methods<br/>Food Microbiology<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Jordan<br/>Refrigeration<br/>Temperature<br/>Time Factors<br/>Yeasts--growth & development