The existence of polycyclic aromatic hydrocarbons in commercially grilled beef kofta and chicken meat in El-Gharbia governorate markets

Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Prevalence of some chemical hazards in some meat products.

CHEMICAL ANALYSIS OF CANNED MEAT PRODUCTS IN RELATION TO PUBLIC HEALTH ASPECTS

Polycyclic Aromatic Hydrocarbons (PAHs) in Charcoal Grilled Meat (Kebab) and Kofta and the Effect of Marinating on their Existence

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

BACTERIAL PROFILE OF VACUUM PACKED POULTRY ROAST IN ASSOCIATION WITH PH AND NITRITE CONTENT

Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken

Experimental study on the effect of different cooking method of oxytetracycline residues in chicken meat