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The role of pseudomonas in spoilage of trout meat and the effect of preservative acidic solutions on it

دور جراثيم الزوائف pseudomonas spp في فساد لحم سمك الترويت و تأثير المحاليل الحمضية الحافظة عليها

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 Publication date 2017
and research's language is العربية
 Created by Shamra Editor




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The aim of the research was to find out the effect of some acidic pre servatives on the pseudomonas of the cultivars, which are considere d the main cause of the spoilage of trout meat in different degrees of cooling.



References used
PEELER EJ, 2005- The role of risk analysis and epidemiology in the development of biosecurity in aquaculture. In: Walker , P.J. ,Lester ,R.G.,Bondad – Reantaso , M.G.(Eds.),Diseases in Asian Aquaculture V . Fish Health Section , Asian Fisheries Society , Manila ,Philippines ,Queensland ,Australia , 35-46p
SOTELO A, PEREZ L, 2003- Nutritive value of chicken and potato mixtures for infant and preschool children feeding. J. Sci. Food. Agric. Vol- 83, 1205-1209p
WATANABE K, 1982- Lipid nutrition in fish. Comp Biochem Physiol. Vol- 73B, 3-15p
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