Physicochemical and microbiological properties of salted fermented fish (feseekh) consumed in Egypt
Other Title(s)
الخصائص الفيزوكيميائية و الميكروبيولوجية للأسماك المتخمرة المملحة (الفسيخ) المستهلكة في مصر
Joint Authors
Rabi, Muhammad Abd al-Hamid
Sulayhah, Hasan Ali Ibrahim
Salim, Ibrahim Ahmad Ibrahim
Salamah, Muhammad Ibrahim
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 48, Issue 3 (31 May. 2021), pp.761-778, 18 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2021-05-31
Country of Publication
Egypt
No. of Pages
18
Main Subjects
American Psychological Association (APA)
Salim, Ibrahim Ahmad Ibrahim& Rabi, Muhammad Abd al-Hamid& Sulayhah, Hasan Ali Ibrahim& Salamah, Muhammad Ibrahim. 2021. Physicochemical and microbiological properties of salted fermented fish (feseekh) consumed in Egypt. Zagazig Journal for Agricultural Researches،Vol. 48, no. 3, pp.761-778.
https://search.emarefa.net/detail/BIM-1491556
Modern Language Association (MLA)
Salim, Ibrahim Ahmad Ibrahim…[et al.]. Physicochemical and microbiological properties of salted fermented fish (feseekh) consumed in Egypt. Zagazig Journal for Agricultural Researches Vol. 48, no. 3 (2021), pp.761-778.
https://search.emarefa.net/detail/BIM-1491556
American Medical Association (AMA)
Salim, Ibrahim Ahmad Ibrahim& Rabi, Muhammad Abd al-Hamid& Sulayhah, Hasan Ali Ibrahim& Salamah, Muhammad Ibrahim. Physicochemical and microbiological properties of salted fermented fish (feseekh) consumed in Egypt. Zagazig Journal for Agricultural Researches. 2021. Vol. 48, no. 3, pp.761-778.
https://search.emarefa.net/detail/BIM-1491556
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-1491556
