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

Seasonal Impact on the Microbiological Quality of Some Poultry Meat cuts

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

bacteriological examination of some ready to eat meat and chicken meals

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

Quality indices of some ready-to-eat meat products

Sensory and bacteriological profiles of chicken meat under different thawing processes

Physiochemical assessment of retailed meat

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

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