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

MICROBIAL QUALITY OF SOME MEAT PRODUCTS

QUALITY ASSURANCE OF A NEW LOCALLY PRODUCED MEAT PRODUCT " BEEF"

BACTERIOLOGICAL STUDIES ON THE LOCALLY MANUFACTURED CANNED MEAT

Bacteriological quality guides in local and imported beef and their relation to public health

MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT

SANITARY CONDITION OF FRESH FISH FILLETS

BACTERIAL QUALITY OF READY TO EAT MEALS IN AIR CATERING

Quality Attributes of Market Egyptian beef Kofta

BACTERIOLOGICAL STUDY ON PNEUMONIC LUNGS OF SLAUGHTERED CATTLE WITH SPECIAL REFERENCE TO MYCOBACTERIA