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Studies on some microorganisms in processes cheese in Sharkia Governorate [electronic resource].

By:

Abd-El-Kaliek,A.A

Language: English Summary language: Arabic Description: p.134-140Other title:

دراسات عن بعض الميكروبات فى الجبن المطبوخ بمحافظة الشرقية [Added title page title]

Uniform titles:

Zagazig veterinary journal, 2007 v. 35 (2) [electronic resource].

Subject(s):

Online resources:

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In: Zagazig Veterinary Journal 2007.v.35(2)Summary: Twenty samples including 2 (Factories A & B) of locally produced processed cheese, (l0 samples each) were collected at the day of production and were stored under room temperature (22-28°C) and chilling temperature (5-8°C) until 3 month.

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Twenty samples including 2 (Factories A & B) of locally produced processed cheese, (l0 samples each) were collected at the day of production and were stored under room temperature (22-28°C) and chilling temperature (5-8°C) until 3 month.

Summary in Arabic.

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