MICROBIOLOGICAL STUDIES ON SALMONELLA MICROORGANISM IN SOME MEAT PRODUCTS

MICROBIOLOGICAL STUDIES ON THE EGYPTIAN SALTED FISH " MOLOHA "

Studies on the hygienic status of animal carcasses and their contact surfaces in some butchery shops

PROTEASE-PRODUCING MICROORGANISMS INHABITING SALTED FISH

STUDIES ON YERSINIA ENTEROCOLITICA MICRO-ORGANISM IN SOME MEAT PRODUCTS

THE MICROBIAL ASSOCIATION IN COOL-STORED FRESH SAUSAGE

CHEMICAL, PHYSICAL AND MICROBIOLOGICAL STUDIES ON SALTED MULLET FISH (FESSEKH) USING DIFFERENT SALTING SYSTEMS

STUDIES ON CAMPYLOBACTER ORGANISMS AS FOOD-POISONING ORGANISMS IN FRESH WATER AND SALTED FISHES “ MOLOHA“ IN ASSIUT GOVERNORATE

BACTERIOLOGICAL STUDIES ON ENTEROBACTERIACEAE IN SOME MEAT PRODUCTS

HYGIENIC STATUS OF SOME MEAT PRODUCTS WITH SOME TRIALS TO IMPROVE THE QUALITY AND EXTEND SHELF LIFE