NUTRITIVE VALUE AND CHEMICAL QUALITY INDICATORS OF IMPORTED CATTLE’S LIVER

Comparative microbiological evaluation between fresh and frozen bovine liver

Physiochemical assessment of retailed meat

Assessment of Bacterial Evaluation of imported Frozen Meat.

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Bacteriological quality guides in local and imported beef and their relation to public health

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

Quality indices of some ready-to-eat meat products

CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS

Chemical evaluation of imported fish