| 000 | 017240000a22003610004500 | ||
|---|---|---|---|
| 003 | EG-GICUC | ||
| 005 | 20250223025820.0 | ||
| 008 | 061204s2005 ua d f m 000 0 eng d | ||
| 040 |
_aEG-GICUC _beng _cEG-GICUC |
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| 041 | 0 | _aEng | |
| 049 | _aDeposite | ||
| 097 | _aM.Sc | ||
| 099 | _aCai01.10.06.M.Sc.2005.Ma.B. | ||
| 100 | 0 | _aMariem Ahmed Abd El wahab | |
| 245 | 1 | 0 |
_aBacteriological risk assessment of processed broilers / _cMariem Ahmed Abd El wahab ; Supervised Fathy Ahmed Khalafalla , Fatma Hassan Mohamed |
| 246 | 1 | 5 | _aتقييم المخاطر البكتريولوجية فى ذبائح بدارى التسمين |
| 260 |
_aCairo : _bMariem Ahmed Abd El wahab , _c2005 |
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| 300 |
_a151p : _bcharts ; _c30cm |
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| 502 | _aThesis (M.Sc.) - Cairo University - Beni Suef Branch - Faculty Of Veterinary Medicine - Department Of Food Hygiene and Control | ||
| 520 | _aThis study was carried out from May to December 2004 in Beni - Suef city to assess the bacteriological risk of processed poultry (in skin and muscle of breast and thigh) including bacterial count such as aerobic plate count , enterobacteriacae count , staphylococcus count , coliforms (MPN) , faecal coliforms (MPN) , and Ecoli (MPN) , and bacterial isolation of Campylobacter jejuni , Ecoli , Salmonellae , Yersiniae , and Listeriae | ||
| 530 | _aIssued also as CD | ||
| 653 | 4 | _aBroilers | |
| 653 | 4 | _aCampylobacter jejuni | |
| 653 | 4 | _aCarcass | |
| 653 | 4 | _aE.cole | |
| 653 | 4 | _aSalmonellae | |
| 700 | 0 |
_aFathy Ahmed Khalafalla , _eSupervisor |
|
| 700 | 0 |
_aFatma Hassan Mohamed , _eSupervisor |
|
| 856 | _uhttp://172.23.153.220/th.pdf | ||
| 905 |
_aEsam _eRevisor |
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| 905 |
_aMaher _eCataloger |
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| 942 |
_2ddc _cTH |
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| 999 |
_c21291 _d21291 |
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