Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Samah S. Abd Ellatif"'
Autor:
Samah S. Abd Ellatif, Mai Saad, Seham Elbadry, Gehan S. A. Eltanani, Abdelazim Elsayed Elhelaly, Wageh Sobhy Darwish, Asmaa B.M.B. Tahoun
Publikováno v:
Toxin Reviews. 41:968-975
Residual content of lead (Pb), cadmium (Cd), copper (Cu), and zinc (Zn) in the retailed meat and dairy products in Egypt was estimated. Calculation of estimated weekly intake (EWI) and health risks...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c14bff26c21081ae225ad1f17eaedeb
https://doi.org/10.1080/15569543.2021.1968435
https://doi.org/10.1080/15569543.2021.1968435
Autor:
Hend S. Nada, Seham Elbadry, Heba Mohamed Mohamed El-Sherbiny, Gehan El tanany, Samah S. Abd Ellatif
Publikováno v:
Benha Veterinary Medical Journal. 40:24-28
Bovine meat and dairy-products are among the important sources for animal-derived protein, vitamins, and minerals. Meat and dairy products can be contaminated during processing, distribution, and storage, and can be implicated in the transmission of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::319b0449f2ceb6605d0efc34042d129e
https://doi.org/10.21608/bvmj.2021.72954.1398
https://doi.org/10.21608/bvmj.2021.72954.1398
Publikováno v:
Benha Veterinary Medical Journal. 40:67-71
Cheese is regarded as an essential dairy product that cover part of the human needs with vitamins and minerals. However, cheese is also implicated in many food poisonings outbreaks worldwide. This study conducted to estimate coliforms and E. coli, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73719cb9b7df6208ed4efeb2481cc035
https://doi.org/10.21608/bvmj.2021.74798.1404
https://doi.org/10.21608/bvmj.2021.74798.1404
Autor:
Asmaa B.M.B. Tahoun, Rasha M.M. Abou Elez, Marwa I. Abd El-Hamid, Heba A. Ahmed, Samah S. Abd Ellatif
Publikováno v:
International Dairy Journal. 94:16-21
Yersinia enterocolitica was isolated from raw milk and dairy products from 10% of examined samples. The highest isolation rate was 22%, from raw milk, followed by 12%, 4% and 2% from fermented milk (Rayeb), pasteurised milk and ripened salted cheese,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73cfdae2baf196791c0a7206b7c728e5
https://doi.org/10.1016/j.idairyj.2019.02.010
https://doi.org/10.1016/j.idairyj.2019.02.010