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Microbial load of luncheon meat and biological activity of some selected bacteria as affected by natural preservatives [electronic resource].

By:

Amin, Shimaa A

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Language: English Summary language: Arabic Description: p.Fo.21-33Other title:

الحمل الميكروبي للحم اللانشون والنشاط البيولوجي لبعض السلالات البكتيرية المختارة تحت تأثير لمواد الحافظة الطبيعية [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2008 v.46 (1) [electronic resource].

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In: Annals of Agricultural Science, Moshtohor 2008.v.46(1)Summary: Different lunchoen meat products (beef) and (chicken) were commercially collected and tested for microbiological load during storage at 4 or 25± 1°C for 8 weeks.

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Different lunchoen meat products (beef) and (chicken) were commercially collected and tested for microbiological load during storage at 4 or 25± 1°C for 8 weeks.

Summary in Arabic.

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