Studies on the Nutritive Value and Chemical Quality of Different Commercial Grades of Oriental Sausage

Quality indices of some ready-to-eat meat products

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

The effect of using edible coating fortified with lactoferrin on the shelf life of oriental sausage

Quality Assessment of Emulsion Type Poultry Meat Products

SANITARY CONDITION OF FRESH FISH FILLETS

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

THE TRADITIONAL ALEXANDRIA SEMIDRY SAUSAGE 1- QUALITY ATTRIBUTES OF MARKET PRODUCT

SANITARY STATUS OF MARKETED FROZEN CHICKEN PRODUCTS EXHIBITED IN PRESENTATION FREEZERS

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