DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET

Evaluation of the Quality of the Minced Meat in Egyptian Markets

EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF

Safety and quality of ready to cook meat products in Bab El Louk market, Cairo, Egypt

MICROBIOLOGICAL QUALITY OF FROZEN MEAT IN ASSIUT

THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

QUALITY EVALUATION OF SOME FISHES IN EGYPTIAN MARKETS

Assessment of hygienic and nutritive quality of retailed minced meat in Egypt

THE TRADITIONAL EGYPTIAN LUNCHEON 1-QUALITY ATTRIBUTES OF MARKET PRODUCT