SUBSISTENCE OF SPECIFIC SPOILAGE ORGANISMS IN COMMINUTED MEAT PRODUCTS AT RETAIL LEVEL

PSYCHROTROPHIC SPOILAGE MOULDS IN IMPORTED FROZEN BEEF CUTS

PREVALENCE OF SOME AEROBIC AND ANAEROBIC PSYCHROTROPHS IN VACUUM-PACKED MEAT WITH SPECIAL REFERENCE TO L. MONOCYTOGENES

MICROBIAL AND CHEMICAL QUALITY OF RETAILED MINCED MEATS

THE BACTERIOLOGICAL QUALITY, FAT AND COLLAGEN CONTENT OF Minced MEAT

SAUSAGE AND MINCED MEAT AS A SOURCE OF FOOD POISONING MICROORGANISMS TO MAN

BACTERIAL BEHAVIOUR OF SOME MEAT PRODUCTS STORED HOME FRIDGE

PSYCHROTROPHIC BACTERIA IN DAIRY PRODUCTS*

PREVALENCE OF PSYCHROTROPHIC BACTERIA IN BEEF AND CHICKEN PRODUCTS

PSYCHROTROPHIC BACTERIA IN RAW AND PASTEURIZED MILK