الفهرس 
REVIEW OF LITERATUREOnly 14 pages are availabe for public view
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Abstract
: Microbilogical examination of meat and processed meat products samples. 1. Processed meat product samples. <U+2022> Microbial Count. <U+2022> Ratio of bacterial groups incidence. <U+2022> Enzymatic potieniality of some pathogens. 2. Fresh and preserved meat samples. <U+2022> Microbial Count. <U+2022> Ratio of bacterial groups incidence. <U+2022> Enzymatic potieniality of some pathogens. II: Microbilogical examination of fish samples. 1. Canned fish samples. <U+2022> Microbial Count. <U+2022> Ratio of bacterial groups incidence. <U+2022> Enzymatic potieniality of some pathogens. 2. Fresh fish samples. <U+2022> Microbial Count. <U+2022> Ratio of bacterial groups incidence. <U+2022> Enzymatic potieniality of some pathogens. III. Identification of selected bacteria. IV. Values of some enzymatic activities as indicator for food spoilage and poisoning. 1 Proteinase activity 2 Amylase activity.