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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
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Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products

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Bacteriological quality of ready to eat meals

E A Abou1

  • 1Department of Food Hygiene, Animal Health Res. Inst. Dokki, Giza.

The Journal of the Egyptian Public Health Association
|January 1, 1995
PubMed

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