A total of 240 samples of fish and meat products were collected from Giza and Cairo supermarkets and examined for mycological profile, moisture and sodium chloride contents. The mean values of mould count, moisture and sodium chloride contents in fish products dried sea cucumber, dried shrimp, smoked fish and canned tuna were 3.1x103, 6.1, 4.8; 2.6x103, 6.6, 3.3; 2.1x103 54.1, 4.6 and 1.3x103, 67.9, 2.4; while the mean value of mould count, moisture and sodium chloride contents in meat products, luncheon, sausage, bastirma and corned beef were 5.5x104, 53.06, 3.36; 1.9x103, 46.7, 2.78; 3.1x102, 55.6, 6.5 and 8.7x102, 57.76, 2.7, respectively. The public health importance of mould was discussed.
Abdelgawad, M., & El-LEBOUDI, S. (2005). SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS. Veterinary Medical Journal (Giza), 53(4), 941-948. doi: 10.21608/vmjg.2005.385441
MLA
Maha Abdelgawad; SOHAD El-LEBOUDI. "SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS", Veterinary Medical Journal (Giza), 53, 4, 2005, 941-948. doi: 10.21608/vmjg.2005.385441
HARVARD
Abdelgawad, M., El-LEBOUDI, S. (2005). 'SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS', Veterinary Medical Journal (Giza), 53(4), pp. 941-948. doi: 10.21608/vmjg.2005.385441
VANCOUVER
Abdelgawad, M., El-LEBOUDI, S. SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS. Veterinary Medical Journal (Giza), 2005; 53(4): 941-948. doi: 10.21608/vmjg.2005.385441
', './data/vmjg/coversheet/cover_en.jpg'))
View on SCiNiTO