Bacteriological evaluation of imported canned fish with special reference to Clostridium perfringens .

Assessment of Histamine Residues in Smoked and Salted fish

Incidence of Enterobacteriaceae in some freshwater fishes

Chemical profile of Salted and Smoked Fish

Prevalence of salmonella in some chicken meat products

Chemical residues in ready to eat fish products

Prevalence of some chemical hazards in some meat products.

Trials for controlling of biogenic amines in fish products

Mycotoxin residues in some fish products.

Detection of Some Heavy Metals in Fresh and Salted Fish