استخدامات حمض اللاكتيك و الخليك للسيطرة على الكم الميكروبى الموجود على ذبائح الضأنUSES OF ACETIC AND LACTIC ACIDS TO CONTROL THE MICROBIAL LOAD ON LAMB CARCASES
غادة محروس إبراهيم Ghada Mahrous Ibrahim;
Abstract
Meat is an important vehicle for food–borne disease such as salmonellosis and campylobacteriosis. Lactic acid decontamination (LAD) of fresh meat surfaces can be used as a part of hazard analysis and critical control point (HACCP) schemes to reduce the nu
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| Title | استخدامات حمض اللاكتيك و الخليك للسيطرة على الكم الميكروبى الموجود على ذبائح الضأنUSES OF ACETIC AND LACTIC ACIDS TO CONTROL THE MICROBIAL LOAD ON LAMB CARCASES | Authors | غادة محروس إبراهيم Ghada Mahrous Ibrahim | Keywords | استخدامات حمض اللاكتيك و الخليك للسيطرة على الكم الميكروبى الموجود على ذبائح الضأنUSES OF ACETIC AND LACTIC ACIDS TO CONTROL THE MICROBIAL LOAD ON LAMB CARCASES | Issue Date | 2006 | Description | Meat is an important vehicle for food–borne disease such as salmonellosis and campylobacteriosis. Lactic acid decontamination (LAD) of fresh meat surfaces can be used as a part of hazard analysis and critical control point (HACCP) schemes to reduce the nu |
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