SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

QUALITY EVALUATION OF SOME DAIRY PRODUCTS

Determination of some food additives, chemical composition, bacteriological quality, and physicochemical examination of some meat products

Formulation and Evaluation of Some Novel Food Products Containing Plant (Vegan) Milks

CHEMICAL ASSESSMENT OF FARMED AND NATURAL FISH

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

STUDIES ON SOME RESIDUES AND CONTAMINANTS AFFECTING THE SAFETY OF MILK AND SOME DAIRY PRODUCTS

Prevalence of some chemical hazards in some meat products.

“Assessment and Evaluation of the Microbiological Safety Criteria in Some Food Products”

Chemical, Molecular, and Histological Techniques for Detection of Adulteration in some Egyptian Meat Products