QUALITY CHARACTERISTICS OF FERMENTED BUFFALO BEEF SAUSAGE
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Microbiological profile of retail sliced dry sausages in Ethiopia
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Prevalence of foodborne pathogens in meat samples in Palestine
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Isolation and characterization of Salmonella spp. from buffalo meat samples
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Selection and application of autochthonous functional starter cultures in traditional croatian fermented sausages
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Linking socio-demographics of meat vendor-processors to residual nitrite in skinless native sausage sold in a typical public market in the philippines
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Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: An overview
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Investigation of aflatoxins levels in commercial dried figs from western Turkey
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Determining fatty acids and halal authentication of sausage
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Distribution of bacteriophages in food and environment samples