Lactic and Acetic Acids as Bacterial Decontaminators on Chicken Carcasses

Chemical studies on shelf life time of chilled chicken meat

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

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

Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage

HIGHLIGHT ON THE INFLUENCE OF LACTIC ACID AND OZONIZED WATER ON THE SHELF LIFE OF CHICKEN FILLET

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

Study on fungal contamination of some chicken meat products with special reference to the use of PCR for its identification

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

EFFECT OF SOME ORGANIC ACIDS ON SALMONELLA TYPHIMURIUM IN CHICKEN MEAT