Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece

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ISSN Print: 1949-4998
ISSN Online: 1949-5005
www.scirp.org/journal/health
E-mail: health@scirp.org

"Comparative prevalence of pathogenic and spoilage microbes in chicken sausages from Egypt and Greece"
written by Samir Mahgoub, Mahmoud Sitohy,
published by Health, Vol.5 No.2, 2013

has been cited by the following article(s):

[1]	Characterization of the bacterial community of braised chicken, a specialty poultry product in China
	Poultry Science, 2018

[2]	Bioactive proteins against pathogenic and spoilage bacteria
	NULL 2013

[3]	Tavuk Karkas ve Islenmi? Urunlerinin Dekontaminasyonunda Guncel Yaklasimlar
	Uluda? üniversitesi Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Anabilim Dal?, 2013

[4]	Tavuk karkas ve işlenmiş ürünlerinin dekontaminasyonunda güncel yaklaşımlar
	Uludag University Journal of The Faculty of Veterinary Medicine, 2013

[5]	Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar.
	Journal of the Faculty of Veterinary Medicine / Veteriner Fakultesi Dergisi, 2013

[1]	Prevalence of Escherichia coli O157: H7 in foods in the MENA region between years 2000 and 2022: a review Arab Journal of Basic and Applied Sciences, 2024 DOI:10.1080/25765299.2024.2309793

[2]	Characterization of the bacterial community of braised chicken, a specialty poultry product in China Poultry Science, 2018 DOI:10.3382/ps/pey375

[3]	Tavuk Karkas ve İşlenmiş Ürünlerinin Dekontaminasyonunda Güncel Yaklaşımlar Uludağ Üniversitesi Veteriner Fakültesi Dergisi, 2014 DOI:10.30782/uluvfd.163499

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