A COMPARISON ON MICROBIAL CONDITIONS BETWEEN TRADITIONAL DAIRY PRODUCTS SOLD IN KARAK AND SAME PRODUCTS PRODUCED BY MODERN DAIRIES

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TAHIRI R.

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Journal Paper

Paper Information

Journal: PAKISTAN JOURNAL OF NUTRITION Year:2005 | Volume:4 | Issue:5 Page(s): 345-348

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Information Journal Paper

Title

A COMPARISON ON MICROBIAL CONDITIONS BETWEEN TRADITIONAL DAIRY PRODUCTS SOLD IN KARAK AND SAME PRODUCTS PRODUCED BY MODERN DAIRIES

Author(s)

TAHIRI R. | Issue Writer Certificate

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Abstract

Cites

A SURVEY OF MICROBIAL CONTAMINATION IN TRADITIONAL CHEESE DISTRIBUTED IN MARKAZI PROVINCE IN 2010

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APA: Copy

TAHIRI, R.. (2005). A COMPARISON ON MICROBIAL CONDITIONS BETWEEN TRADITIONAL DAIRY PRODUCTS SOLD IN KARAK AND SAME PRODUCTS PRODUCED BY MODERN DAIRIES. PAKISTAN JOURNAL OF NUTRITION, 4(5), 345-348. SID. https://sid.ir/paper/649392/en

Vancouver: Copy

TAHIRI R.. A COMPARISON ON MICROBIAL CONDITIONS BETWEEN TRADITIONAL DAIRY PRODUCTS SOLD IN KARAK AND SAME PRODUCTS PRODUCED BY MODERN DAIRIES. PAKISTAN JOURNAL OF NUTRITION[Internet]. 2005;4(5):345-348. Available from: https://sid.ir/paper/649392/en

IEEE: Copy

R. TAHIRI, “A COMPARISON ON MICROBIAL CONDITIONS BETWEEN TRADITIONAL DAIRY PRODUCTS SOLD IN KARAK AND SAME PRODUCTS PRODUCED BY MODERN DAIRIES,” PAKISTAN JOURNAL OF NUTRITION, vol. 4, no. 5, pp. 345–348, 2005, [Online]. Available: https://sid.ir/paper/649392/en

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