Effect of Different Cooking Methods on Bacteriological Quality of Meat
A grand total of 100 random samples of fresh meat collected from different supermarkets and shops from Menoufia governorate. and then divided into four groups, raw, boiled, fried, and roasted evaluated bacteriogically ( total APC, coliform count, St.aureus count, Staphylococcal count) .The bacteriol...
Wedi'i Gadw mewn:
| Prif Awdur: | |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Benha University, Faculty of Veterinary Medicine
2020-09-01
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| Cyfres: | Benha Veterinary Medical Journal |
| Pynciau: | |
| Mynediad Ar-lein: | https://bvmj.journals.ekb.eg/article_116455_5c9c6a567bc1c9076c5efe767d7e46e4.pdf |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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