Impact of Temperature Abuse on Safety of Food Offered in an University Student Restaurant
Amna Mohamed El-Taher Ahmed;
Abstract
One hundred and thirty five samples of meat, chicken meat and kofta (45 of each) were collected from a university student restaurant for determination of their bacteriological aspects. Each food item was represented as raw, cooked at beginning and end of
Other data
| Title | Impact of Temperature Abuse on Safety of Food Offered in an University Student Restaurant | Other Titles | تأثير الاستخدام السيئ لدرجات الحرارة على سلامة الغذاء المقدم بمطعم مدينة جامعية | Authors | Amna Mohamed El-Taher Ahmed | Keywords | Impact of Temperature Abuse on Safety of Food Offered in an University Student Restaurant | Issue Date | 2009 | Description | One hundred and thirty five samples of meat, chicken meat and kofta (45 of each) were collected from a university student restaurant for determination of their bacteriological aspects. Each food item was represented as raw, cooked at beginning and end of |
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