Bacteriological assessment of freshly slaughtered chicken and a trial for Improvement

SENSORY AND BACTERIOLOGICAL EVALUATION OF SOLD CHILLED DUCK AND QUAIL CARCASSES IN MARKETS

Chemical studies on shelf life time of chilled chicken meat

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

MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.

Bacteriological evaluation of half cooked chicken meat products

Bacteriological evaluation of freshly slaughtered chicken carcasses

The Bacteriological Quality 0f Some Chicken Meat Products

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Sensory and bacteriological profiles of chicken meat under different thawing processes