Department of Biology, Ibn Tofail University, Kenitra, Morocco
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Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)
Published in Journal of Nutrition & Food Sciences
Turkey meat is considered among meat of poultry most consumed by the Moroccan population, and this due to its richness in vitamins, proteins and essential elements for growth, which gives him an excellent nutritional value. In addition, it is characterized by a low content of fatty acids. But this highly perishable commodity could constitute a rea...