Effect of probiotic strains on S. aureus
Qualität von Lachserzeugnissen
Seasonal Distribution of Aflatoxin M1
Qualities of pumpkin leaves

Mikrobiologische Beschaffenheit von Wasserbüffelmilch
Syzygium aromaticum oil supplementation
Acrylamide content in Algerian food

Fatty acid profile in porcine by-products
Physico-chemical properties and antibiotic residues in UHT milk
Improving drying kinetics and quality of dried sweet potato
Edible zein films with thyme, laurel and orange essential oils

Salmonellae isolated from fish in Brazil
Gram-negative bacteria from fish, meat and chicken
UV-VIS spectrophotometry for determination of caffeic acid
Physical properties of pigeon pea

Condemnation of poultry meat in German slaughterhouses
Comparison of broiler neck and breast skin samples
Addition of fish protein isolate to chicken frankfurter
Properties of mullet flesh (Mugil cephalus) after cooking

Microbial status of milk from vending machines
Optimization of plum wine fermentation
Essential spice oils against E. coli and Salmonella Typhimurium
Pistacia vera addition to Simit Kebab