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

dc.contributor.author	Wewagama, M. M. P. M. K.
dc.contributor.author	Gunasena, G. D. D. K.
dc.date.accessioned	2021-11-26T04:25:14Z
dc.date.available	2021-11-26T04:25:14Z
dc.date.issued	2021
dc.identifier.citation	Wewagama, 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.30	en_US
dc.identifier.issn	2815-0112
dc.identifier.uri	http://repository.kln.ac.lk/handle/123456789/23923
dc.publisher	Faculty of Science, University of Kelaniya, Sri Lanka	en_US
dc.subject	Egg Kottu rotti, Staphylococcus aureus, Salmonella, TPC, SAC Ready-to-eat food	en_US
dc.title	Bacteriological analysis of egg based-Kottu rotti in selected eateries in Kesbewa, Colombo, Sri Lanka	en_US