KYAKMA, Samson Sukumun; BATHON, Chabiya Atu; ABUH, Nasiru. ASSESSMENT OF MICROBIAL REDUCTION IN CHICKEN EGG SUBJECTED TO DIFFERENT BOILING DURATION. FUDMA JOURNAL OF SCIENCES, [S. l.], v. 10, n. 6, p. 351–354, 2026. DOI: 10.33003/fjs-2026-1006-5165. Disponível em: https://fjs.fudutsinma.edu.ng/index.php/fjs/article/view/5165. Acesso em: 13 jun. 2026.