QUALITY ASSESSMENT OF SOME READY-TO-EAT AND LOCALLY PRODUCED CHICKEN MEAT PRODUCTS

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

MICROBIOLOGICAL QUALITY AND ELEMENTAL ANALYSIS OF SOME READY-TO-EAT MEAT PRODUCTS

NEW BIOCHEMICAL METHODS FOR DETECTION OF MARKETED FROZEN-THAWED MEAT

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

Bacteriological aspect of meat and poultry meat meals

BACTERIOLOGICAL EVALUATION OF MEAT PROCESSING ESTABLISHMENT AND THEIR CONTROL

DETECTION OF PORK IN SOME MEAT PRODUCTS