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dc.contributor.authorNurul Atiqah Ramli-
dc.date.accessioned2014-05-18T07:08:59Z-
dc.date.available2014-05-18T07:08:59Z-
dc.date.issued2013-07-
dc.identifier.urihttp://dspace.psnz.umt.edu.my/xmlui/handle/123456789/3025-
dc.description.abstract„Satar‟ is one of popular Malaysian ready-to-eat (RTE) food especially in the East Coast of Peninsular Malaysia. The microbiological quality and safety of „Satar‟ are important in ensuring this food is safe for consumption. However, limited study has been addressed on the quality and safety including the prevalence and enumeration of foodborne bacteria, storage stability „Satar‟ at different storage conditions and antibiotic susceptibility test of foodborne pathogenic bacteria in „Satar‟. Microbiological quality of pre and post-grilling of „Satar‟ were investigated at different location and sampling time.en_US
dc.language.isoenen_US
dc.publisherTerengganu: Universiti Malaysia Terengganuen_US
dc.subjectQR 115 .N8 2013en_US
dc.subjectNurul Atiqah Ramlien_US
dc.subjectTesis FASM 2013en_US
dc.subjectMocrobiology -- Researchen_US
dc.subjectFood -- Microbiology -- Methodologyen_US
dc.titleMicrobiological quality and safety of 'satar' in Terengganuen_US
dc.typeThesisen_US
Appears in Collections:Fakulti Agroteknologi dan Sains Makanan

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