Keywords = Shalaby and Zaki (2008) and Ali and Abd-EL-Aziz (2011). In conclusion, the implementation of good hygienic practices along the meat products manufacture and retail chain to ensure its safety hygienic awareness should be applied for persons who
| Number of Articles: 1 | ||
| 1 | DETETION OF SPOILAGE AND FOOD POISONING BACTERIA IN SOME READY TO EAT MEAT PRODUCTS IN DAKAHLIA GOVERNORATE | |
| Volume 59, Issue 138, July 2013, Page 55-59 | ||
| EL-DOSOKY, H.F.A.; SHAFIK, S.; BAHER, M. WEAM | ||
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