DETECTION OF CHEMICAL CHARACTERISTICS, HEAVY METALS, AND MICROBIAL CONTAMINATION IN POULTRY MEAT AVAILABLE IN LOCAL MARKETS
The study aimed to determine the physico-chemical properties that included (pH, peroxide value, percentage of free fatty acids) and microbial contamination that included the numbers of total bacteria, total coliform bacteria, Staphylococcus aureus, and salmonella bacteria, as well as contamination with heavy metals tha...