Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

The effect of different disinfectants against some food poisoning bacteria at abattoir level

Improvement quality of minced meat using some essential oils

Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat

Natural preservatives in raw chicken meat

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

Bacteriological evaluation of minced meat with special reference to effect of thyme essential oil on it

Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat

Nano technological improvement of minced meat quality

Natural antifungal agents for food preservation