MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH

Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

Microbiological Changes in Chicken Burger Formulated With Some Spices and Herbs During Frozen Storage.

Bacterial hazards of ready to eat fish products.

MICROBIAL HAZARD OF SALTED OM EL-KHOLOUL os (WEDGE SHELL-DONAX TRUNCULUS)

Role of traditional cooking methods in controlling S. aureus and L. monocytogenes in shrimp

Reduction Of Microbial Contamination Of Whole Broiler Chicken Carcasses During Processing

INCIDENCE OF MESOPHILIC AEROMONAS IN FROZEN BEEF, POULTRY AND FISH

SANITARY CONDITION OF FRESH FISH FILLETS

Incidence and antibiotic resistance patterns of Vibrio parahaemolyticus recovered from different types of fish and shrimp