MICROBIOLOGICAL QUALITY AND ELEMENTAL ANALYSIS OF SOME READY-TO-EAT MEAT PRODUCTS

EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE

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

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

HYGIENIC STATUS OF SOME MEAT PRODUCTS WITH SOME TRIALS TO IMPROVE THE QUALITY AND EXTEND SHELF LIFE

QUALITY ASSESSMENT OF SOME READY-TO-EAT AND LOCALLY PRODUCED CHICKEN MEAT PRODUCTS

The Bacteriological Quality 0f Some Chicken Meat Products

THE EFFECT OF DEEP-FAT FRYING ON THE COMPOSITIONOF FATTY ACIDS, FAT QUALITY INDICATORS AND OIL STABILITY OF SOME FRIED FOODS SERVED IN SOME EGYPTIAN HOTELS

Effect of Different Cooking Methods on Bacteriological Quality of Meat

MICROBIOLOGICAL STUDIES ON SALMONELLA MICROORGANISM IN SOME MEAT PRODUCTS