Comparative analysis of plant-based marinades for controlling Staphylococcus aureus in refrigerated chicken breast

Experimental studies for controlling histamine produced by some bacteria in tuna fish using some essential oils

Evaluation the anti-vibrio effects of eucalyptus and neem essential oils in shrimp

Mitigating Biogenic Amine Accumulation in Fish Potential of Bacillus polymyxa as a Biocontrol Strategy.

Assessing the variability in camel and beef meat quality: Implications for consumer acceptance

Food safety issues in relation to Polycyclic Aromatic Hydrocarbon (PAHS) content with special reference to control trial

Assessment of adulteration in fresh minced beef and cooked kofta by different methods

The prevalence of Toxoplasma gondii in sheep carcasses with special reference to its sustainable control using mice bioassay

Analysis of the immune responses of broilers vaccinated with different Gumboro vaccines after receiving Ceftiofur sodium

Assessment of the antioxidant efficacy of Agaricus Bisporus against bleomycin-induced pulmonary oxidative stress in rats.

Effect of chitosan on sanitary status of yoghurt prepared for sale in public stores

Mycological quality of processed fishes in Kafrelshiekh governorate with special reference to Aspergillus flavus virulent factors