دوره و شماره: دوره: 7 شماره: 2
تعداد مقالات: 7

Antimicrobial Interventions in Poultry Processing to Improve Shelf Life and Safety of Poultry Meat: A Review with Special Attention to Salmonella spp.

صفحه 52 - 59   دوره 7    شماره 2
Kataria, J. Morey , A.

Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon

صفحه 60 - 66   دوره 7    شماره 2
Yammine , J. Karam, L.

Antibiotic Resistance and Biofilm Production in Catalase-Positive Gram-Positive Cocci Isolated from Brazilian Pasteurized Milk

صفحه 67 - 74   دوره 7    شماره 2
Ribeiro , W.A. Nascimento , J.S. Machado , M.A.A. Toledo , V.S. Ramos , G.L.P.A. Vigoder , H.C.

Trans Fatty Acid Analysis of Frying Oil Using ATR-FTIR Spectroscopy: A Study on Indian Traditional Snack Foods

صفحه 75 - 83   دوره 7    شماره 2
Kumar, R. Bhattacharya, B. Agarwal, T. Chakkaravarthi , S.

Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat

صفحه 84 - 93   دوره 7    شماره 2
Hartanti, D. Septiyaningrum , N.A. Hamad , A.

Effect of Ripening Time and Seasonal Changes on Microbial and Physicochemical Properties of Inland Pecorino Abruzzese Cheese

صفحه 94 - 107   دوره 7    شماره 2
Ercole, C. Marotta , F. Del Gallo , M. Centi , V. Pellegrini , M.

Phenotypic and Genotypic Characteristics of Methicillin-Resistant Staphylococcus aureus Isolated from Dairy and Meat Products in Iran

صفحه 108 - 114   دوره 7    شماره 2
Bakhtiari, R. Abdi , M. Soltan Dallal, M.M. Salehipour, Z. Sharifi Yazdi, M.K.
دانشگاه شهید بهشتی
Anonymous peer review
فارسی - Persian
داوری یک سو ناشناس