SURVIVAL OF SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI IN POULTRY ENVIRONMENT UNDER DIFFERENT THERMAL CONDITIONS

BEHAVIOR OF SALMONELLA TYPHIMURIUM IN MINCED MEAT AT DIFFERENT HOLDING TEMPERATURES AND DURING ITS THERMAL PROCESSING

SALMONELLAE AND ENTEROPATHOGENIC ESCHERICHIA COLI IN SOME LOCALLY MANUFACTURED MEAT PRODUCTS

MICROBIOLOGICAL STUDIES ON SALMONELLA MICROORGANISM IN SOME MEAT PRODUCTS

OCCURRENCE OF SALMONELLA AND YERSINIA ENTEROCOLITICA IN SOME MEAT PRODUCTS

EFFECT OF THERMAL PROCESSING OF MINCED MEAT "KOFTA" ON SALMONELLAE

Influence of Saline on Salmonellae as a Contaminant of Dressed Chicken

SEROTYPIC CHARACTERIZATION OF SALMONELLA ISOLATES IN MEAT AND POULTRY PRODUCTS

STUDIES ON SALMONELLA AND E.COLI IN SOME MEAT PRODUCTS (BEEF BURGERS AND LUNCHEON) SOLD IN ASSIUT CITY.

INCIDENCE OF PRESUMPTIVE SALMONELLA IN POULTRY MEAT PRODUCTS