Impact of using some essential oils on sensory acceptability and Aeromonas hydrophila contamination of Nile tilapia fish fillet during refrigeration storage

Control of Bacillus Cereus in Minced Meat Using some Essential Oils

Assessment of Histamine and Putrescine Residues in Fish and Shell Fish

Biogenic Amines in Seafood

Demonstration of histamine in Nile fish

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

Potential role of certain herbal extracts in reducing toxic histamine and improving the quality of chilled tuna finger

Enterobacteriaceae in Some Fresh and Marine Fish

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

Assessment of Histamine Residues in Smoked and Salted fish