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  1. 1
    Effect of Microencapsulated Allyl-Isothiocyanate on Survival of Salmonella Enteritidis and Enterotoxin Production in Ready to Eat Chicken Nuggets

    Effect of Microencapsulated Allyl-Isothiocyanate on Survival of Salmonella Enteritidis and Enterotoxin Production in Ready to Eat Chicken Nuggets von M. Sh. Fayed, Asmaa, S.A. Saad, Aalaa


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  2. 2
    Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks

    Incorporation of Gallic Acid Into Zein Wax Film to Improve the Quality and Safety of Chilled Veal Meat Chunks von Sh. Fayed, Asmaa, M. Abo El-Soud, Safaa


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