CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE.

QUALITY PARAMETERS OF RABBIT MEAT MARKETED IN ZAGAZIG CITY

INFLUENCE OF STORAGE TEMPERATURE ON VIABILITY OF LISTERIA MONOCYTOGENS AND SALMONELLA TYPHIMURIUM IN WHITE SOFT CHEESE

BACTERIOLOGICAL STUDY ON RABBIT MEAT

Physicochemical Quality Attributes Fatty Acids Profiles, Sensory Properties, and Microstructure of Rabbit Meat Fed with Agro By-Products Extracts.

MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

Quality of Leftover Cooked Chicken Meat Cuts Served in Student Hostels

Safety and Quality of Ready to Eat Chicken Meat products

Effects of different repeated freeze-thaw cycle processes on the physicochemical quality of chicken meat cuts