Publications
| Title | Abstract | Year Filter | PMID(sorted ascending) Filter |
|---|
| microbial evaluation of some heat treated turkey products at different processing stages. | random samples at the three processing stages of turkey keshta, turkey rosto, turkey luncheon and turkey frankfurter (20 samples for each stage were collected). for luncheon and frankfurter, 20 samples of each of thighs and breast represents the 1 st stage of processing were also taken. these samples were obtained from some meat processing plants at alexandria province to make a total of 280 samples. the samples were examined microbiologically and the results revealed that, the total aerobic bac ... | 1999 | 17216949 |