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

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

BACTERIOLOGICAL STUDIES ON THE LOCALLY MANUFACTURED CANNED MEAT

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

Determination of some food additives, chemical composition, bacteriological quality, and physicochemical examination of some meat products

Prevalence of some chemical hazards in some meat products.

Physiochemical assessment of retailed meat

FOOD POISONING MICROORGANISMS IN SOME LOCAL MEAT PRODUCTS

DETECTION OF PORK IN SOME MEAT PRODUCTS