Keywords = total volatile basic nitrogen
| Number of Articles: 4 | ||
| 1 | EFFECT OF ESSENTIAL OILS ON CHEMICAL AND BACTERIOLOGICAL QUALITY OF CHICKEN BURGER. | |
| Volume 35, Issue 1, January and February 2020, Page 9-18 | ||
| 2 | CHEMICAL PROFILE OF SALTED AND CANNED FISH PRODUCTS | |
| Volume 34, Issue 9, September and October 2019, Page 174-185 | ||
| 3 | EFFECT OF L-CARNITINE DIETARY SUPPLEMENTATION ON QUALITY CRITERIA OF BROILER CARCASSES DURING CHILLING STORAGE | |
| Volume 53, Issue 112, January 2007, Page 1-11 | ||
| O.A. ATTALLA; GEHAN M. KASSEM; HAYAM A. MANSOUR | ||
| 4 | CHEMICAL AND BACTERIOLOGICAL CHANGES OCCURRING DURING THE PROCESSING OF EGYPTIAN SILVER CARP FISH | |
| Volume 1, Issue 2, June 1997, Page 53-70 | ||
| Khallaf F.; El-samkary A.; Ahmad A.; Abo-Taleb M. | ||
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