Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat | Heba Hussein Saleh Abdel-Naeem

Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat

Citation:: Mahmoud, D. H., H. B. Mahmoud, F. A. M. El-Nawawi, and H. H. S. Abdel-Naeem, "Impact of Thawing Methods on the Bacteriological Quality of Chicken Meat", International Journal of Veterinary Science, vol. 10, issue 3, pp. 214-219, 2021.