Mycological quality of processed fishes in Kafrelshiekh governorate with special reference to Aspergillus flavus virulent factors

This study aimed to determine the prevalence of Aspergillus flavus in some processed fishes with reference to its virulence factors genetically. For this purpose, sixty random samples of processed canned fish products (tuna and sardine), salted fish products (feseikh and sardine), smoked fish produc...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	rehab Abd el-latif, ِAmani Salem, Engi Elbahi
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Benha University, Faculty of Veterinary Medicine 2025-04-01
Schriftenreihe:	Benha Veterinary Medical Journal
Schlagworte:	Aflatoxin Aspergillus flavus Canning Packing Processed fish products
Online-Zugang:	https://bvmj.journals.ekb.eg/article_420646_828b452e1ee1fc1619b2b18c57828fa5.pdf
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