bacteriological examination of some ready to eat meat and chicken meals

Safety and Quality of Ready to Eat Chicken Meat products

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS

DETECTION OF PORK IN SOME MEAT PRODUCTS

Detection of starch and hydroxyproline content in some meat products

EVALUATION OF DIFFERENT METHODS FOR DETERMINATION OF CHOLESTEROL IN SOME ANIMAL FOOD SOURCES

Rapid Assessment of Spoilage and Food Poisoning Microbes in Common Meat Products

NEW BIOCHEMICAL METHODS FOR DETECTION OF MARKETED FROZEN-THAWED MEAT

INFLUENCE OF DIFFERENT FORMULATIONS OF ALGINATE-BASED FILMS IN THEIR ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY IN MEAT SLICES