Microbiological evaluation of locally produced soft cheese
1989
Al-Shadidi, A.M.S.
This study involved examination of four kinds of locally processed soft cheese at Baghdad area to obtain their microbiological and chemical parameters. It was concluded from the microbiological data presented for both seasons that soft cheese processed by the farmers had significantly higher percentages of enteropathogenic bacteria such as Salmonella, Shigella, proteins and Escherichia in comparison with that produced by the dairy plant
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Библиографическая информация
Нумерация страниц
117 p.
Другие темы
Variation saisonniere; Manipulacion; Variacion estacional; Evaluacion; Fromage a pate molle; Produccion alimentaria
Язык
арабский
Примечание
Summaries (Ar, En)
13 tables; 6 graphs; 97 ref.
Тип
Thesis; Summary; Non-Conventional
Корпоративный автор/ Групповой автор
Baghdad Univ. (Iraq). Coll. of Veterinary Medicine
1994-08-15
AGRIS AP
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