Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage

Hygienic Quality of Water Used in Some Fresh and Marine Aquacultures and Their Implications on Fish

Evaluation of fungi and mycotoxins of smoked fish with special reference to some Aspergillus species.

Evaluation of the Hygienic Status of Some Fish Types

INCIDENCE OF MESOPHILIC AEROMONAS IN FROZEN BEEF, POULTRY AND FISH

MICROBIAL QUALITY OF CHICKEN BROILER CARCASSES

Assessment of the Bacteriological Quality of Some Fish Products

Improvement of the Chemical and Microbial Quality of Marketed Chicken Meat Using Organic Acids

Bacteriological assessment of freshly slaughtered chicken and a trial for Improvement

Detection of Aerobic Spore Formers in Ready to Eat Fish