JHED | Volume 4 | FQS (2) - Prevalence of Gram negative and oxidase positive bacteria in trout processing factory.

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PREVALENCE OF GRAM NEGATIVE AND OXIDASE POSITIVE BACTERIA IN TROUT PROCESSING FACTORY

Karina Grigoryan*, Grigori Badalyan, Armine Harutyunyan, Mariam Sargsyan

Key words: Trout, Gram negative bacteria, Swabbing,
Aeromonas, Food contact surface.

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VOLUME 4 | Food Quality and Safety (2)

Karina Grigoryan, Grigori Badalyan, Armine Harutyunyan, Mariam Sargsyan (2013).
Prevalence of Gram negative and oxidase positive bacteria in trout processing factory.

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Karina Grigoryan*, Grigori Badalyan, Armine Harutyunyan, Mariam Sargsyan

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