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The effect of short-term frozen (-20°C) storage on the chemical composition, pH and coliform bacterial count (cbc) of Wara cheese was investigated. Wara cheese at day old contained 31.00% total solids...
The microbiological quality of chicken meat samples produced in several different areas in Japan was investigated. The total aerobic bacteria were between 8×104 to 6×106 per gram. Coliforms were 9×101...

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