Bacteriological analysis of egg based-Kottu rotti in selected eateries in Kesbewa, Colombo, Sri Lanka

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dc.contributor.authorWewagama, M. M. P. M. K.
dc.contributor.authorGunasena, G. D. D. K.
dc.date.accessioned2021-11-26T04:25:14Z
dc.date.available2021-11-26T04:25:14Z
dc.date.issued2021
dc.identifier.citationWewagama, M. M. P. M. K, Gunasena, G. D. D. K. (2021) Bacteriological analysis of egg based-Kottu rotti in selected eateries in Kesbewa, Colombo, Sri Lanka, Proceedings of the International Conference on Applied and Pure Sciences (ICAPS 2021-Kelaniya)Volume 1,Faculty of Science, University of Kelaniya, Sri Lanka.Pag.30en_US
dc.identifier.issn2815-0112
dc.identifier.urihttp://repository.kln.ac.lk/handle/123456789/23923
dc.publisherFaculty of Science, University of Kelaniya, Sri Lankaen_US
dc.subjectEgg Kottu rotti, Staphylococcus aureus, Salmonella, TPC, SAC Ready-to-eat fooden_US
dc.titleBacteriological analysis of egg based-Kottu rotti in selected eateries in Kesbewa, Colombo, Sri Lankaen_US

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