4 total of one hundred and twenty random samples of sausage, minced meat, beefburger, basterma, luncheon and frankfurter (20 samples each) were collected from different shops in Cairo and Giza Governorates and subjected to chemical analysis. The obtained results revealed that one sample each of sausage, basterma and luncheon contained nitrite more than the permissible limits. Chemical analysis of moisture, fat and sodium chloride percentages as well as correlation coefficient and significant differences between the chemical constituents of the afore mentioned products were discussed.
ABDEL-AZIZ, K., & NIAZI, Z. (1994). CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS. Veterinary Medical Journal (Giza), 42(3), 79-84. doi: 10.21608/vmjg.1994.371641
MLA
K ABDEL-AZIZ; ZIENAB NIAZI. "CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS", Veterinary Medical Journal (Giza), 42, 3, 1994, 79-84. doi: 10.21608/vmjg.1994.371641
HARVARD
ABDEL-AZIZ, K., NIAZI, Z. (1994). 'CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS', Veterinary Medical Journal (Giza), 42(3), pp. 79-84. doi: 10.21608/vmjg.1994.371641
VANCOUVER
ABDEL-AZIZ, K., NIAZI, Z. CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS. Veterinary Medical Journal (Giza), 1994; 42(3): 79-84. doi: 10.21608/vmjg.1994.371641
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