A microbiological study of some microwave cooked foods

Sensory, chemical and microbiological evaluation of smoked herring fish

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

COMPARISON BETWEEN FRYING AND MICROWAVE COOKING OF "READY TO-EAT" EGYPTIAN SILVER CARP FISH STEAKS

MICROBIOLOGICAL QUALITY OF READY TO EAT FRIED FISH

Microbiological and Chemical Studies on Some Seafood Served in Port -Said Restaurants

Effect of different cooking methods on sensory quality of pre-frozen tilapia and big eyed snapper fish

Chemical residues in ready to eat fish products

Determination of histamine level in frozen fish in relation to bacterial contamination

Quantitative Evaluation of Malachite Green Residues in Fish and Their Cooking Impact