Behavior of Salmonella typhimurium and E. coli O157:H7 in Egyptian fresh sausage at 10 and 25oC with special reference to the effect of lactic and acetic acids

كلية الطب البيطرى

جامعة أسيوط

Behavior of Salmonella typhimurium and E. coli O157:H7 in Egyptian fresh sausage at 10 and 25oC with special reference to the effect of lactic and acetic acids

مؤلف البحث
El-Khateib, T., Fathi, SH.M.
قسم البحث
قسم صحة و سلامة و تكنولوجيا الغذاء
مجلة البحث
Abstract, The First Symposium on "Food Safety and Human Health, Ministry of Public Health, Preventive Health Dept. State of Qatar
المشارك في البحث
Talaat Sayed Ali El-Khateib
تصنيف البحث
1
سنة البحث
1994

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