عناصر مشابهة

• EFFECT OF THE USE OF A LACTIC ACID BACTERIA STARTER CULTURE AND GLUCOSE ON THE SURVIVAL OF SALMONELLAAND LISTERIA MONOCYTOGENESIN SOUDJOUK, TRADITIONALLY PRODUCED SAUSAGE IN JORDAN
  بواسطة: عدس، سناء عبدالكريم منشور: (2006)
• Food poisoning microorganisms in sausage marketed in Zagazig
  بواسطة: El Said, El Said Soliman Aly منشور: (1986)
• STUDIES ON THE SANITARY CONDITION OF SAUSAGE MARKETED IN SHARKIA GOVERNORATE WITH SPECIAL REFERENCE TO FOOD POISONING MICROORGNISMS
  بواسطة: El Feky, Salah Hessein M. I. منشور: (1994)
• The Use of Protein Isolates in the Manufactor of Sausage, Ice Cream and Bread
  بواسطة: Eltayeb, Abdel Rahman Sirelkhatim Mohammed منشور: (2010)
• Microbiological status of meat and some meat products in northern Jordan
  بواسطة: Al Ekour, Mahmoud Saleh منشور: (2001)