A research study on the chemical quality of sardine fish cooked by microwave

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

bacteriological examination of some ready to eat meat and chicken meals

Assessment of some food poisoning bacteria in ready-to-eat meals

Mycological Assessment Of Cooked Beef Products

MICROBIOLOGICAL STUDY OF SOME COOKED CHICKEN PRODUCTS AT AL-TAIF, KSA

Microbiological Studies on some Spoilage and Food-Poisoning Microorganism in Raw Milk.

Effect of Different Cooking Methods on Bacteriological Quality of Meat

THE OCCURRENCE OF BACILLUS CEREUS IN HEAT TREATED MILK

MICROBIAL QUALITY OF SOME MEAT PRODUCTS