Natural preservatives in raw chicken meat

Antibacterial efficiency of both natural and chemical compounds in minced meat

Public health hazards of some preservatives in meat products

Some organic acids as antifungal on frozen duck meat

Challenge of green tea essential oil in mitigation of Candida albicans contamination in minced beef

Biocontrol of food contamination

Essential oils as microbial reductant

Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat

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

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