Molecular assay using PCR based technology to identify fraud and adulteration of some meat products

Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

DETECTION OF PORK IN SOME MEAT PRODUCTS

EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

DETECTION OF FORMALIN IN RAS CHEESE DURING THE RIPENING PERIOD BY DIFFERENT METHODS

Detection of starch and hydroxyproline content in some meat products

"Enhanced Detection and Quantification of Pork Adulteration in Canned Beef Using Real-Time PCR and Thiamine Profiling: A Comparative Study"

MEASUREMENT OF TRANS FATTY ACIDS IN READY TO EAT CHICKEN MEAT