IMPACT OF MICROWAVE ON SURVIVAL AND RHEOLOGICAL PROPERTIES OF Staphylococcus aureus IN NUTRIENT BROTH AND BUFFALO'S MILK

EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE

Effect of Using Microwave Radiation in Milk Pasteurization

DESTRUCTION OF SOME FOOD-POISONING ORGANISMS IN MINCED MEAT AND CHICKEN BREAST COOKED IN CONVENTIONAL AND MICROWAVE OVEN

PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH MEAT AND STUDYING THE MOST EFFECTIVE METHODS OF COOKING ON THEIR DESTRUCTION

EFFECT OF RADIATION, HYDROGEN PEROXIDE AND CHLORINE ON BACTERIAL DECONTAMINATION OF BROILER CARCASSES

DECONTAMINATION TREATMENT FOR CONTROLLING BACTERIAL PATHOGENS ON CHICKEN CARCASSES SKIN

IMPACT OF PACKAGING METHOD AND STORAGE CONDITIONS ON CHICKEN MEAT QUALITY

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk

THE INFLUENCE OF MICROWAVE AND FRYING COOKING ON NUTRITIVE VALUE AND BACTERIOLOGICAL STATUS OF SOME FAST MEAT PRODUCTS