HYGIENIC CRITERIA OF SMOKED HERRING FISH MARKETED IN KAFR EL- SHEIKH CITY
A total number of one hundred samples from each packed and unpacked locally produced smoked herring fish (50 of each) were collected randomly from different shops and supermarkets of different sanitation levels at Kafr El-sheikh city. The collected samples were directly transferred to the laboratory...
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| Autores principales: | , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Kafrelsheikh University, Faculty of Veterinary Medicine
2009-05-01
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| Colección: | Kafrelsheikh Veterinary Medical Journal |
| Materias: | |
| Acceso en línea: | https://kvmj.journals.ekb.eg/article_108507_694427a43ccc9e367b26d8927f0c664e.pdf |
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