The inhibitory effect of aqueous extracts of the ginger which influences in the growth of the bacteria Pseudomonas that causing Trout spoilage
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
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Abstract in English
Samples of Trout dived into aqueous extract of ginger in different
concentrations (5-15-25)% for one minute and then preserved at 4±1
cº for 13 days. It has studied the effect of aqueous extract of ginger
in bacterial load, including general bacterial census and the census
of pseudomonas. It was also identified the values of the pH and
some organoleptic qualities of meat such as color, smell, texture and
taste.
References used
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