EFFECT OF MICROWAVE EXPOSURE COMPARED WITH CONVENTIONAL HEAT TREATMENTS ON Escherichia coli O157:H7 AND Salmonella typhimurium IN CHICKEN BURGER AND MEAT SAUSAGE

A microbiological study of some microwave cooked foods

PUBLIC HEALTH HAZARDS OF SOME BACTERIAL PATHOGENS ASSOCIATED WITH MEAT AND STUDYING THE MOST EFFECTIVE METHODS OF COOKING ON THEIR DESTRUCTION

INCIDENCE OF SOME ENTEROTOXIGENIC FOOD POISONING MICROORGANISMS IN CHICKEN MEAT PRODUCTS

Effect of Different Cooking Methods on Bacteriological Quality of Meat

EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES

Safety and Quality of Ready to Eat Chicken Meat products

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

FOOD POISONING MICROORGANISMS IN SOME LOCAL MEAT PRODUCTS

SENSORY AND ELECTRON MICROSCOPIC EVALUATION OF CAMELS MEAT COOKED IN CONVENTIONAL AND MICROWAVE OVENS