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

EFFECT OF THERMAL PROCESSING ON COLIFORMS IN MINCED BEEF AND THEIR PUBLIC HEALTH SIGNIFICANCE IN PORT-SAID CITY

EFFECT OF LACTIC ACID PRODUCING BACTERIA ON SOME POTENTIAL PATHOGENS IN SAUSAGE

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

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

SPOILAGE PSYCHROTROPHS IN MINCED MEAT

BEHAVIOUR OF CLOSTRIDIAL SPORES DURING A MODEL FISH PRESERVATION AND AT ABUSE TEMPERATURE

EFFECT OF SOME ADDITIVES ON RESIDUAL NITRITE AND SOME QUALITY ATTRIBUTES IN BEEF SAUSAGE

VIABILITY OF SALMONELLA SENFTENBERG. SALMONELLA PARATYPHI AND ESCHERICHIA COLI IN FRANKFURTERS

Preserving Efficiency of Sausage Inoculated With Listeria Monocytogenes by Ginger Extract