Nutritional Quality of Ostrich Meat, Edible Offal, and Fat Tissue

CHEMICAL, MICROBIAL AND NUTRITIONAL EVALUATION OF OSTRICH EGGS COMPARED TO HEN'S EGG

MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT

Studies on the Nutritive Value and Chemical Quality of Different Commercial Grades of Oriental Sausage

Evaluation of some chemical and bacterial quality parameters of mechanically deboned chicken meat

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

CHEMICAL PROPERTIES, MICROBIOLOGICAL AND SENSORY EVALUATION OF CHICKEN LIVER PASTE (FOIE GRAS)

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Bacterial and Chemical Quality of Raw Meat and Ready-To-Eat Cooked Meat

CHEMICAL, MICROBIOLOGICAL AND SENSORY EVALUATION OF MAYONNAISE PREPARED FROM OSTRICH EGGS