EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF

Effect of different cooking methods on ractopamine residues in beef

Effect of Different Cooking Methods on Bacteriological Quality of Meat

TRIALS TO ESTIMATE AND CONTROL THE RESIDUAL LEVELS OF HETEROCYCLIC AROMATIC AMINES IN MEAT PRODUCTS

NUTRITIVE VALUE AND CHEMICAL QUALITY INDICATORS OF IMPORTED CATTLE’S LIVER

EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES

Experimental study on the effect of different cooking method of oxytetracycline residues in chicken meat

Chemical residues in emulsion type meat products (Frankfurter & Luncheon)

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Chemical residues in burger and sausage meat products