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
