THE EFFECT OF DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE ON SURVIVAL OF LISTERIA MONOCYTOGENES IN WHITE SOFT CHEESE

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

EFFECT OF SODIUM NITRITE AND PCTASSIUM SORBATE ON TOTAL COUNT OF AEROBIC MICROORGANISMS IN SAUSAGE PASTE

SURVIVAL OF LISTERIA MONOCYTOGENES AT DIFFERENT TEMPERATURES IN BROTH SUPPLEMENTED WITH SODIUM CHLORIDE

EFFECT OF IODIZED SALT ON SOME PATHOGENIC AND NON·PATHOGENIC MICROORGANISMS AND ITS APPLICATION IN PROCESSED FISH AND PICKLES QUALITY

EXPERIMENTAL STUDIES ON THE INHIBITORY EFFECT OF DIFFERENT CONCENTRATION OF POTASSIUM SORBATE ON THE VIABILITY OF YERSINIA ENTEROCOLITICA IN POULTRY MEAT FILLETS

Efficacy of Acidified sodium chlorite in controlling Listeria monocytogenes in salmon fillet

PROTOZOAL F OODBORNE PATHOGENS IN SOME MEAT PRODCUTS

EFFECT OF IRRADIATION AND NATAMYCIN ON DECONTAMINATION OF FUNGI FROM LABORATORY INOCULATED MINCED MEAT