Chemical studies on shelf life time of chilled chicken meat

Safety and Quality of Ready to Eat Chicken Meat products

MYCOFLORA OF IMPORTED FROZEN BEEF

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Study on fungal contamination of some chicken meat products with special reference to the use of PCR for its identification

Natural preservatives in raw chicken meat

MYCOLOGICAL CONTAMINATION OF SOME MEAT ADDITIVES

Experimental Study on the Effect of Propionibacterium and Acetic acid on Candida albicans contamination in chicken fillet Stored at Chilling Conditions

Mycological evaluation of some ready to eat meat products with special reference to molecular characterization

Attempts for improving mycological quality of chicken carcasses