STUDIES ON SOME RESIDUES AND CONTAMINANTS AFFECTING THE SAFETY OF MILK AND SOME DAIRY PRODUCTS

SENSORY , CHEMICAL AND BACTERIOLOGICAL EVALUATION OF YOGHURT DURING ITS MANUFACTURE

QUALITY EVALUATION OF SOME DAIRY PRODUCTS

ASSESSMENT OF THE HYGIENIC PERFORMANCE OF BEEF CARCASS DURING DRESSING PROCESS

EFFECT OF USING FATS OF DIFFERENT ANIMAL SPECIES ON FATTY ACID PROFILE, SENSORY QUALITY OF BEEF FRESH SAUSAGES

EFFECT OF INCORPORATING FATS OF DIFFERENT ANIMAL SPECIES ON PROXIMATE CHEMICAL ANALYSIS, COOKING CHARACTERISTICS AND DETERIORATION CRITERIA OF BEEF FRESH SAUSAGES

MOLECULAR CHARACTERIZATION OF ANTIBIOTIC RESISTANCE IN GRAM – NEGATIVE BACTERIA ISOLATED FROM DAIRY PRODUCTS

BIO A VILABILITY OF LIPIDS FROM DIFFERENT ANIMAL SOURCES

MEASUREMENT OF TRANS FATTY ACIDS IN READY TO EAT CHICKEN MEAT

SOME BIOCHEMICAL AND IMMUNOLOGICAL STUDIES OF PROBIOTICS (BIONUTRA&DINAFERM) IN BROILERS