The role of pseudomonas in spoilage of trout meat and the effect of preservative acidic solutions on it
published by Aِl-Baath University
in 2017
in
and research's language is
العربية
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Abstract in English
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
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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