Hamdy M.B.A. Zaki
Lecturer of Food Hygiene and Control
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Zaki, H. M. B. A., Emara M. M. T., & Abdallah M. R. S.
(2021).
Effect of Smoke Duration on Compositional Analysis, Deterioration Criteria, Microbial Profile and Sensory Attributes of Marine and Freshwater Fish: A Comparative Study
.
Advances in Animal and Veterinary Sciences. 9
(8), 1259-1266.
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Acetic acid
(1)
BACTERIAL
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Bone content
(1)
CATERING
(1)
Chicken cuts
(2)
cooking
(1)
Coronary heart diseases
(1)
Decontamination
(1)
E.coli
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Enterobacter aerogens
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Escherichia coli
(1)
Fatty acid profile
(1)
Fatty acids
(1)
FOOD
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Fried food
(1)
Gas chromatography
(1)
Gas-liquid Chromatography
(1)
HOSPITAL
(1)
Hot smoking technology
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inulin
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Karish cheese
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Lactic acid
(2)
Lactobacillus plantarum
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Levulinic acid
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Lipid oxidation
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Listeria monocytogenes
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MDM
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Microbial profile
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organic acids
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Pigeon
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Proximate analysis
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Rabbit
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Retail market
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RT-PCR
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Salmonella
(2)
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SDS
(2)
SEA
(1)
sea gene expression
(1)
sensory quality
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Smoked fish
(1)
Squab
(1)
staph
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Staphylococcus aureus
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Trans fat
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Unauthorized tissues.
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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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