MICROBIAL QUALITY OF SOME MEAT PRODUCTS

Detection of starch and hydroxyproline content in some meat products

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Detection of Salmonella in Meat Products by Polymerase Chain Reaction

Quality indices of some ready-to-eat meat products

FOOD POISONING MICROORGANISMS IN SOME LOCAL MEAT PRODUCTS

Detection of adulteration in some traditional processed meat products with equine meat

Animal species authentication in meat products using polymerase chain reaction technique

PREVALENCE OF LISTERIA SPECIES IN MEAT AND MEAT PRODUCTS