COMPARISON BETWEEN THE MICROBIOLOGICAL QUALITY OF KAREISH CHEESE MANUFACTURED FROM RAW AND PASTEURIZED SKIMMED MILK SOLD IN ASSIUT CITY MARKETS
A total of 70 random samples of Kareish cheese (35 each of Kareish cheese made from raw skimmed milk and Kareish cheese made from pasteurized skimmed milk) were collected from Assiut City markets, supermarkets, groceries and dairy shops. The average counts of APC, enterococci, Staph. aureus and tota...
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
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Full contents: Assiut University, Faculty of Veterinaty Medicine
2013-07-01
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| Ráidu: | Assiut Veterinary Medical Journal |
| Fáttát: | |
| Liŋkkat: | https://avmj.journals.ekb.eg/article_171825_0c518f53e9396ef8646401a0a4cbb8d3.pdf |
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