Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating

Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

Inactivation kinetics of Bacillus coagulans spores under ohmic and conventional heating

Infectious bacterial pathogens, parasites and pathological correlations of sewage pollution as an important threat to farmed fishes in Egypt