Beneficial Application of Electrolyzed Water in Food Industry

STUDY ON IMPACT OF BOILING AND MICROWAVING ON OXYTETRACYCLINE RESIDUES IN RAW COW'S MILK USING THE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY TECHNIQUE

Prevalence and Antimicrobial Resistance of Bacillus cereus in Milk and Dairy Products

THE OCCURRENCE OF BACILLUS CEREUS IN HEAT TREATED MILK

The role of ionized water as a safe alternative to disinfectants in poultry Slaughter houses

Effect of lactic acid producing bacteria on coliforms in raw milk

Assessment of The efficiency of Electrolyzed Water in Controlling The contamination of Fish Fillets With V. parahaemolyticus

EFFECT OF ALKALINE AND ACIDIC ELECTROLYZED WATER ON SHELF LIFE OF CHICKEN BREAST FILLETS DURING REFRIGERATION STORAGE

Detection of oxytetracycline hydrochloride residues and effect of boiling in cow’s milk

Impact of slightly acidic and alkaline electrolyzed water on shelf-life of the chilled chicken fillet