Hamdy M.B.A. Zaki
Lecturer of Food Hygiene and Control
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Rabbit
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Abdel-Naeem, H. H. S., Sallam K. I., & Zaki H. M. B. A.
(2021).
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes
.
Meat Science. 181,
108612.
Tags
Acetic acid
(1)
BACTERIAL
(1)
Bone content
(1)
CATERING
(1)
Chicken cuts
(2)
cooking
(1)
Coronary heart diseases
(1)
Decontamination
(1)
E.coli
(1)
Enterobacter aerogens
(1)
Escherichia coli
(1)
Fatty acid profile
(1)
Fatty acids
(1)
FOOD
(1)
Fried food
(1)
Gas chromatography
(1)
Gas-liquid Chromatography
(1)
HOSPITAL
(1)
Hot smoking technology
(1)
inulin
(1)
Karish cheese
(1)
Lactic acid
(2)
Lactobacillus plantarum
(1)
Levulinic acid
(1)
Lipid oxidation
(1)
Listeria monocytogenes
(2)
MDM
(1)
Microbial profile
(1)
organic acids
(1)
Pigeon
(1)
Plant fiber
(1)
Poultry meat
(1)
Processed meat
(1)
Proximate analysis
(1)
Rabbit
(1)
Retail market
(1)
RT-PCR
(1)
Salmonella
(2)
Saturated fat
(1)
SDS
(2)
SEA
(1)
sea gene expression
(1)
sensory quality
(1)
Smoked fish
(1)
Squab
(1)
staph
(1)
Staphylococcus aureus
(1)
SYBR Green
(1)
synbiotic
(1)
Trans fat
(1)
Unauthorized tissues.
(1)
Recent Publications
Effect of Smoke Duration on Compositional Analysis, Deterioration Criteria, Microbial Profile and Sensory Attributes of Marine and Freshwater Fish: A Comparative Study
ASSESSMENT OF BACTERIAL STATUS OF FOOD CONTACT SURFACES IN A HOSPITAL CENTRAL CATERING FACILITY
Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese
Fatty Acids Profiling of Pigeon Squabs (Columba Livia Domestica) Using Gas-liquid Chromatography
Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes
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