Enrofloxacin residues in chicken meat and giblets

Detection of oxytetracycline hydrochloride residues and effect of boiling in cow’s milk

Aflatoxins B1 and B2 residues in Edible Offals

Chemical residues in burger and sausage meat products

Tetracycline Residues in Raw and Heat Treated Bovine Tissues

Oxytetracycline Residues in Cattle and Pig Carcasses: A Study of Muscle, Liver, and Kidney Tissues

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

Demonstration of some food borne pathogens in different meat products: a comparison between conventional and innovative methods

Chemical residues in ready to eat fish products

Traceability of E.coli bacteria in retail meat.