Natural antifungal agents for food preservation

Public health hazards of some preservatives in meat products

Chemical studies on shelf life time of chilled chicken meat

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Antibacterial efficiency of both natural and chemical compounds in minced meat

Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses

Food Poisoning Bacteria in Ready to Eat Meat and Chicken Meat Products

Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage

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

Microbiological status of chicken cuts and its products