COMPARISON OF POUR PLATE WITH OVERLAY AND SPREAD PLATING FOR ENTEROBACTERIACEAE COUNT IN MINCED MEAT. = COMPARAISON DES TECHNIQUES DE NUMERATION SUR PLAQUES PREENSEMENCEES ET DE NUMERATION PAR ETALEMENT SUR PLAQUES DES ENTEROBACTERIACEAE DANS LES VIANDES HACHEESMURTHY TRK; BACHHIL VN.1982; JOURNAL OF FOOD SCIENCE AND TECHNOLOGY.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 37-39; BIBL. 17 REF.; 2 TABL.Article

COMPARISON OF POUR PLATE WITH OVERLAY AND SPREAD PLATING FOR ENTEROBACTERIACEAE COUNT IN MINCED MEATMURTHY TRK; BACHHIL VN.1982; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1982; VOL. 19; NO 1; PP. 37-39; BIBL. 17 REF.Article

INFLUENCE OF PH ON HYDRATION DURING SPOILAGE OF PORK AT REFRIGERATION TEMPERATUREMURTHY TRK; BACHHIL VN.1980; J. FOOD SCI. TECHNOL.; ISSN 0022-1155; IND; DA. 1980; VOL. 17; NO 4; PP. 201-202; BIBL. 16 REF.Article