Search Results - Zaki, Hamdy M.B.A.

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  1. 1
    Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality

    Improving the antimicrobial efficacy of organic acids against Salmonella enterica attached to chicken skin using SDS with acceptable sensory quality by Zaki, Hamdy M.B.A., Mohamed, Hussein M.H., El-Sherif, Amal M.A.

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  2. 2
    Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese

    Fundamental role of Lactobacillus plantarum and inulin in improving safety and quality of Karish cheese by Hegab, Ola W, Abdel-Latif, Eman F, Zaki, Hamdy M B A, Moawad, Ashraf A

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  3. 3
    Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes

    Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes by Abdel-Naeem, Heba H.S., Sallam, Khalid Ibrahim, Zaki, Hamdy M.B.A.

    Published in Meat science
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  4. 4
    Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patties

    Impact of using cinnamon (Cinnamomum verum) essential oil and its pectin-chitosan nano-emulsion on survival of Aspergillus flavus and total aflatoxin inhibition in beef burger patt... by Bakr, Jehan G., Khalid, Shaimaa A., Khafaga, Nagwa I.M., Yassien, Nabil A., Zaki, Hamdy M.B.A.

    Published in Food control
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