Improving the Sanitary and Hygienic Conditions of Cold Smoking Fish Using Acidified Sodium Chlorite

Antibacterial effect of sodium lactate and thymol on Salmonella Typhimurium in fish fillet

EFFECT OF CITRIC ACID, VINEGAR AND SODIUM LACTATE ON STAPHYLOCOCCUS AUREUS EXPERIMENTALLY INOCULATED IN FISH FILLET

Influence of Saline on Salmonellae as a Contaminant of Dressed Chicken

REDUCTION OF SALMONELLA HAZARD IN CHICKEN FILLETS USING VARIOUS MICROBIAL INHIBITORS

Effect of trisodium phosphate and low dose irradiation treatment on the bacteriological, chemical and sensory status of frozen fish fillets

EXTENDING SHELF LIFE OF CHILLED COLD SMOKED SALMON USING SOME ORGANIC ACID SALTS

INHIBITION OF Salmonella ON POULTRY AS INFLUENCED BY FLASH PASTEURIZATION, LACTIC ACID BUFFERED SYSTEM AND MODIFIED ATMOSPHERE PACKAGING.

EFFICIENCY OF BIFIDOBACTERIUM WITH/OR SALTS OF SORBIC ACID ON THE QUALITY OF CHILLED AND FROZEN FISH FILLET

Antibacterial effect of sodium lactate and thymol on Salmonella Typhimurium in fish fillet