Physiochemical assessment of retailed meat

Assessment of hygienic and nutritive quality of retailed minced meat in Egypt

Mycological Assessment Of Cooked Beef Products

Detection of Adulteration of Minced Beef Meat with Lard and Pork Meat Using some Molecular and Immunological Techniques

Assessment of some food poisoning bacteria in ready-to-eat meals

Evaluation of the Quality of the Minced Meat in Egyptian Markets

Evaluation of the microbiological status of some retailed bovine meat and dairy-products with an improvement trial for the beef mince using acetic and lactic acids

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Quality indices of some ready-to-eat meat products

Assessment of Bacterial Evaluation of imported Frozen Meat.