Biogas Production from Cow Dung for Sustainable Energy Generation by Fatima Mukhtar, Aliyu Abubakar, Ummasalma Aliyu Saulawa, Hadiza Garba

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Tourism Impact on Water Quality in Swat during Winter and Summer Seasons by Rizwan Ali, Saeeda Yousaf, Taqweem Ul Haq, Anis Safir, Sidra

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Evaluation of the Effects of Food Safety Training on the Microbiological Load Present in Equipment, Surfaces, Utensils, and Food Manipulator’s Hands in Restaurants by Miguel Castro, Kamila Soares, Carlos Ribeiro, Alexandra Esteves

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MICROBIOLOGICAL EVALUATION OF WATER QUALITY AND SEDIMENTS OF SODA-SALINE LAKES OF THE ZABAIKALYE by E. Yu. Abiduyeva, L. P. Kozyreva, D. D. Tsyrenova, B. B. Namsarayev, B. B. Batobolotova, E. B. Matyugina

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HACCP and antibiotic resistance in dairy products: The Armenian experience by Lilit Malkhasyan, Susanna Mirzabekyan, Haykush Batikyan, Astghik Pepoyan

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Development of High Dietary Fiber Cereal Bar as Emergency Food Product and The Chemical-Microbiological Properties and Nutritional Content by Ani Radiati, Sumarto Sumarto, Fahmi Hafid, Emma Kamelia, Lia Nurcahyani, Dini Mariani, Siti Badriah, Tjahja Muhandri

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Evaluation Of Microbiological Indicators For Haccp Cattle Slaughterhouse Line In A Business Operator by Zafer Gönülalan, Mustafa Bacak, Nurhan Ertaş

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Clinical and microbiological profile of spondylodiscitis: a retrospective analysis by Ghazaleh Golchoub, Ida Hosseini, Amirali Alamdari, Shabboo Ansari, Farid Javandoust Gharehbagh, Mahboobeh Taheri, Ilad Alavi Darazam

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Conformity of Fruit Nectar Samples to Libyan Specification Standards by Ahmeda Algari Alzagtat, Rema Yousef Eledody

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Shelf Life & Stability Studies on Chocolate Enrobed Apricot Confection by Singh Pushpak Kumar, Khedkar Renu Deepak, Chandra Suresh, Taliwal Chhavi

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Postharvest Quality of Arugula (<i>Eruca sativa</i>) Microgreens Determined by Microbiological, Physico-Chemical, and Sensory Parameters by Marina R. Komeroski, Thais Beninca, Keyla A. Portal, Patrícia S. Malheiros, Tâmmila V. Klug, Simone H. Flores, Alessandro O. Rios

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Effect of Time and Temperature Storage on the Quality of unpasteurized Prickly Pear Juice Enriched with Hydro-soluble Opuntia ficus indica seeds Extract by Amira Sakhraoui, Noureddine Touati, Soraya Hihat

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Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver by Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich

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The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis by Marina Georgalaki, Ilario Ferrocino, Davide Buzzanca, Rania Anastasiou, Georgia Zoumpopoulou, Despoina Giabasakou, Danai Ziova, Alexandra Kokkali, George Paraskevakos, Effie Tsakalidou

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Microbiological assessment of the quality and safety of black African ostrich meat in accordance with the requirements of TR CU 021/2011 SanPiN 2.3.2.1078-01 by S. S. Pateev, Yu. N. Cherneta

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