SURFACE CONTAMINANTS OF SOME FISH PRODUCTS

BACTERIOLOGICAL EVALUATION OF MEAT PROCESSING ESTABLISHMENT AND THEIR CONTROL

Sensory, chemical and microbiological evaluation of smoked herring fish

Evaluation of bacterial and chemical quality of new manufactured pasted fish products in a large scale fish processing plant, Egypt

PREVALENCE OF SOME PATHOGENS IN SOME MEAT PRODUCTS AND THEIR CONTACT SURFACES IN A MEAT PRODUCT FACTORY

SANITARY CONDITION OF FRESH FISH FILLETS

EVALUATION OF NUTRITIONAL AND HYGIENIC QUALITY OF HERRING FISH AND ITS PRODUCTS

Assessment of Histamine Residues in Smoked and Salted fish

CHANGES IN MICROBIOLOGICAL QUALITY AND SAFETY OF VACUUM-PACKED COLD-SMOKED SALMON (Salmo salar) DURING STORAGE

CHEMICAL AND MICROBIOLOGICAL EVALUATION OF SOME FISH PRODUCTS SAMPLES