Antibacterial efficiency of both natural and chemical compounds in minced meat
A total of 4200g fresh minced beef samples were divided into both large 2 groups, the first group (A) for E.coli and the second (B) for S.aureus then each group was divided into 7 equal subgroups (100g of each). Escherichia coli was inoculated into the first 7 subgroups with 4×106cfu/g and S.aureus...
Tallennettuna:
| Päätekijät: | , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Benha University, Faculty of Veterinary Medicine
2019-06-01
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| Sarja: | Benha Veterinary Medical Journal |
| Aiheet: | |
| Linkit: | https://bvmj.journals.ekb.eg/article_57737_11a4a74d3a1c3e81395a81c6cb2df038.pdf |
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