| 000 | 01820cab a2200301Ia 45 0 | ||
|---|---|---|---|
| 999 |
_c61132 _d61132 |
||
| 001 | u212359 | ||
| 003 | SIRSI | ||
| 008 | 160811s2014 ua ss b eng d | ||
| 040 | _aEAL | ||
| 041 |
_aeng _bara |
||
| 090 | _aART AVMJ V60 No143 15 | ||
| 100 | 1 |
_aSaad, Nagah M. _9187 |
|
| 240 | 1 | 0 |
_aAssiut veterinary medical journal, 2014 v. 60 (143) _h[electronic resource]. |
| 245 | 1 | 0 |
_aMycological status of some dairy products serving in Assiut University hospitals _h[electronic resource]. |
| 246 | 1 | 5 | _aالحالة الفطرية لبعض منتجات الالبان المستخدمة فى مستشفيات جامعة أسيوط. |
| 300 | _ap.115-118. | ||
| 504 | _aIncludes references. | ||
| 520 | _aA total of 60 random samples of yoghurt and feta cheese (30 of each ) were collected from Food Department in Assiut University hospitals from July, to October, 2013 for estimation the counts and identification of total yeasts and moulds in yoghurt and feta cheese. In yoghurt only 14 samples (46.67%) contaminated with yeasts and moulds and their counts / gram are ranged from 2.1 x 10¹ to 1.1 x 103 with an average count of 4.76 x 10²/gram. The highest frequency distribution was 6(42.86%) lied within the range of> 10². The isolates belong to genera Aspergillus 3 (12.00%), Penicillium 1 (4.00%), Geotrichum 12 (48.00%) and Monilielle 9 (36.00%). Key words: Yoghut,feta cheese, yeast, mould. | ||
| 546 | _aSummary in Arabic. | ||
| 650 | 0 |
_aYoghurt _xMicobiology _9210 |
|
| 650 | 0 |
_aFeta cheese _xMicrobiology _9211 |
|
| 650 | 0 |
_aDairy products _xMicobiology _9212 |
|
| 650 | 0 |
_aPathogenic fungi. _9213 |
|
| 700 | 1 |
_aWafy, Yasser S. _9209 |
|
| 773 | 0 |
_tAssiut Veterinary Medical Journal. _g2014.v.60(143) _x1012-5973 _7nnas _wu181356 |
|
| 856 | 4 | 0 |
_uhttp://nile.enal.sci.eg/EALE/2014/AVMJ/6014/143/115.pdf _zFull Text Article. |
| 942 |
_cAR _2lcc |
||