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Bacteriological studies on ice-cream in Kafr El-Sheikh governorate [electronic resource].

By:

Sobeih, Azza M. K

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Language: English Summary language: Arabic Description: p.385-400Other title:

دراسات بكتريولوجية على الأيس كريم في محافظة كفر الشيخ [Added title page title]

Uniform titles:

kafrelsheikh veterinary medical journal, 2011 v. 9 (1) [electronic resource].

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In: Kafrelsheikh Veterinary Medical Journal 2011.v.9(1)Summary: Ice cream is a nutritionally enriched dairy product manufacturedfrom combinations of ingredients. Quality of ice cream depends on ingredients used, processing hygiene, handling, and storage. One hundred and fifty samples of ice cream (50 each of large scale producers, small scale producers and street vendors) were collected _ from different local supermarkets, shops and street vendors at Kafr El-Sheikh governorate for bacteriological examination.

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Ice cream is a nutritionally enriched dairy product manufacturedfrom combinations of ingredients. Quality of ice cream depends on ingredients used, processing hygiene, handling, and storage. One hundred and fifty samples of ice cream (50 each of large scale producers, small scale producers and street vendors) were collected _ from different local supermarkets, shops and street vendors at Kafr El-Sheikh governorate for bacteriological examination.

Summary in Arabic.

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