الفهرس | Only 14 pages are availabe for public view |
Abstract The present study was carried out on 240 samples of ready-to-eat meat (60 each of kebab, grilled kofta, hawawshi and fried liver samples) collected randomly from different restaurants at Zagazig city, Sharkia governorate, at different levels of sanitations, and all collected samples were examined for assessment of the risk of consuming such products according to their bacteriological profile and heavy metal residues. |