MICROBIOLOGICAL EVALUATION AND MYCOTOXIN RESIDUES IN SOME FROZEN CAMEL'S MEAT PRODUCTS

MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT

QUALITY EVALUATION OF FRESH AND REFRIGERATED BEEF BURGER SOLD IN ASSIUT CITY

QUALITY IMPROVEMENT OF CAMEL MEAT BURGER FORMULATED WITH FAT REPLACERS DURING FROZEN STORAGE

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

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

Chemical studies on shelf life time of chilled chicken meat

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Muscular and Edible Organ Meat Chemical Composition, Macro and Micro-Elements Distribution and Subcutaneous Fat Properties of Camel and Beef Cattle Calves.

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids