QUALITY IMPROVEMENT OF MEAT MEALS PROVIDED BY A UNIVERSITY STUDENT RESTAURANT
WALEED SOBHY SABER ARAB;
Abstract
7. SUMMARY
90 samples of meat, chicken panee and kofta (30 of each) were collected from a university student restaurant for determination of their bacteriological and chemical aspects. Each meat samples was represented as raw and cooked (15 of each).
90 samples of meat, chicken panee and kofta (30 of each) were collected from a university student restaurant for determination of their bacteriological and chemical aspects. Each meat samples was represented as raw and cooked (15 of each).
Other data
| Title | QUALITY IMPROVEMENT OF MEAT MEALS PROVIDED BY A UNIVERSITY STUDENT RESTAURANT | Other Titles | تحسين جودة وجبات اللحوم لمطعم مدينة جامعية | Authors | WALEED SOBHY SABER ARAB | Keywords | QUALITY IMPROVEMENT OF MEAT MEALS PROVIDED BY A UNIVERSITY STUDENT RESTAURANT | Issue Date | 2010 | Description | 7. SUMMARY 90 samples of meat, chicken panee and kofta (30 of each) were collected from a university student restaurant for determination of their bacteriological and chemical aspects. Each meat samples was represented as raw and cooked (15 of each). |
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