Chemical residues in ready to eat fish products

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

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

Bacteriological evaluation of imported canned fish with special reference to Clostridium perfringens .

Determination of histamine level in frozen fish in relation to bacterial contamination

bacteriological examination of some ready to eat meat and chicken meals

Identification of Some Biological Hazards in Some Meat Products.

Incidence of Enterobacteriaceae in some freshwater fishes

SANITARY CONDITION OF FRESH FISH FILLETS

Prevalence of some chemical hazards in some meat products.