| 000 | 01909cab a2200325Ia 45 0 | ||
|---|---|---|---|
| 001 | u189576 | ||
| 003 | SIRSI | ||
| 008 | 110127s2010 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
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| 090 | _aART AJB V13 No1 5 | ||
| 100 | 1 | _aGuirguis, E.A.H. | |
| 240 | 1 | 0 |
_aArab journal of biotechnology, 2010 v. 13 (1) _h[electronic resource]: _b an international journal devoted to the advancement of biotechnology. |
| 245 | 1 | 0 |
_aIntegrating hazard analysis and critical control point (HACCP) systems in Cairo University Dormitory Restaurant _h[electronic resource]. |
| 246 | 1 | 5 | _aتطبيق نظام تحليل مصادر الخطر ونقاط التحكم الحرجة (الهاسب) فى مطعم مدينة الطلبة بجامعة القاهرة. |
| 300 | _ap.47-62. | ||
| 504 | _aIncludes references. | ||
| 520 | _aHazard analysis was implemented in Cairo University dormitory restaurant during the period of 2005-2008. The study shows the efficiency of HACCP system throughout meat and poultry entire production chain. A total of 1482 natural random samples through the production chain was microbiologically, chemically and physically monitored. Total bacteria, molds and yeasts, Bacillus cereus, Staphylococcus aureus, coliforms, Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., spore-forming bacteria and Clostridium perfringens were enumerated. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 | _aHazard Analysis and Critical Control Point (Food safety system). | |
| 650 | 0 |
_aMeat _xMicrobiology. |
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| 650 | 0 |
_aPoultry _xMicrobiology. |
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| 650 | 0 |
_aFood _xSafety measures. |
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| 700 | 1 | _aBarakat, Olfat S. | |
| 700 | 1 | _aEl-Sherbeeny, M.R. | |
| 700 | 1 | _aZahra, M.K. | |
| 773 | 0 |
_tArab Journal of Biotechnology. _g2010.v.13(1) _x1110-6875 _7nnas _wu189256 |
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| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2010/AJB/1310/1/47.pdf _zFull Text Article |
| 596 | _a1 | ||
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_c44285 _d44285 |
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