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[Contribution to the study on the bacteriological quality of cutted meat and Turkey-hen delicatessen]

1985

Lakhal, N.

French. These concern. l'etude de la qualite microbiologique de la viande decoupee et des produits de charcuterie de Dinde. Donnees sur la production de la Dinde et sur les produits. Preparation de la viande et des produits de dinde. Donnees concern. les caracteres physiques, organoleptiques, chimiques, bacteriologiques

AGROVOC Keywords

bacteriologia bacteriology calidad higiene de la carne industria de la carne meat hygiene meat industry nutritive value pavo quality tunisia turkeys valor nutritivo

Bibliographic information

Pagination

62 p.

Other Subjects

Tunez

Language

French

Note

4 illus., 15 tables, 28 ref.

Type

Numerical Data; Thesis; Bibliography; Non-Conventional

Corporate Author

Ecole Nationale de Medecine Veterinaire, Sidi Thabet (Tunisia)

In AGRIS since: 1989-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Centre national de documentation agricole, Ministère de l'agriculture

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