EFFECT OF HEAT TREATMENTS DURING HATCHING EGGS STORAGE ON HATCHABILITY TRAITS AND CHICK QUALITY

THE IMPACT OF TEMPERATURES TO REDUCE THE RISK OF SALMONELLA ARIZONA AND SALMONELLA ENTERITIDIS IN TABLE EGGS

SURVIVAL OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI IN POULTRY ENVIRONMENT UNDER DIFFERENT THERMAL CONDITIONS

PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH CONSUMPTION OF EGGS AND STUDYING THE BEST COOKING METHODS FOR THEIR DESTRUCTION

MICROBIOLOGICAL STUDIES ON DETERIORATED HEN EGGS

Efficacy of some disinfection methods on the microbial load of eggs and equipment of tilapia hatchery

COMPARATIVE STUDY OF THE EFFECT OF SOME DISINFECTANTS ON EMBRYONIC MORTALITY, HATCHABILITY, AND SOME BLOOD COMPONENTS

EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE

Salmonella infection in laying hens and table eggs with a trail to improve egg quality using acidic and alkaline electrolyzed water

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