INACTIVATION OF COMMON SPECIES OF FOOD POISONING BACTERIA BY ADDITION OF SOME CHEMICAL PRESERVATIVES

  • M.K . Farag

Abstract

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Keywords: FOOD POISONING, PATHOGENS, ADDITIVIES, PRESERVATIVES
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How to Cite
Farag, M. . “INACTIVATION OF COMMON SPECIES OF FOOD POISONING BACTERIA BY ADDITION OF SOME CHEMICAL PRESERVATIVES”. Emirates Journal of Food and Agriculture, Vol. 9, no. 1, Jan. 1997, pp. 62-80, doi:https://doi.org/10.9755/ejfa.v9i1.5239. Accessed 2 Feb. 2023.
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Regular Articles