Biochemical and molecular characterisation of selected microorganisms isolated from beef, chicken, mutton and pork meat products
Tracing and identification of meat products is one of the great concerns of consumers and meat products regulators. This is because consumers are more demanding and sensitive to the safety of the meat products they consume. Several methods have been employed in the characterization of microorgani...
| 第一著者: | |
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2017
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/70177/1/FBSB%202017%2012%20-%20IR.pdf |