Microbiological evaluation of some heat treated fish products in Egyptian markets
This study was conducted to confirm the bacterial conditions of fish products with E.O.S, and theirhazards on public health. A total of 60 samples of fish products represented by smoked: herring andsmoked salmon– semi cooked: fish finger and breaded shrimp (15 of each) were collected fromdifferent r...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Benha University, Faculty of Veterinary Medicine
2017-12-01
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| Series: | Benha Veterinary Medical Journal |
| Assuntos: | |
| Acceso en liña: | https://bvmj.journals.ekb.eg/article_30491_1dcfd100bddd2bb2ff016e6beabe70f0.pdf |
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