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    Animal Health Research Journal

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Special Research

Walaa, M. ElSherif, Abeer, H.M. El Hendy, Neveen Studying the effect of chitosan on ...

A total of 150 samples of raw milk and two types of refrigerated processed dairy desserts dishes ...

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Nouh, M.S.A.Abd Alnaser, A.H.T., Zyan... Molecular and histopathological ...

The aim of this work was planned to study the prevalence of mycoplasma organisms in chickens...

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Ali, A.R., Abu-Zaid, KH.F. Study on Klebsiella pneumoniae causing...

A total of 100 samples of nasal swabs and lungs (50 of each) collected from diseased sheep and...

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Mayada, A.M. Abou Zeid, Hala, A.M. Abd El-Hady Molecular detection of virulence...

In this study, Enterococcus faecalis was isolated from100 samples of apparently healthy and...

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Aliaa, A.E. Mohamed; Nahed, M.A. Shawky and Ahlam Bacteriological and Molecular studies...

Oedematus skin disease (OSD) among buffaloes is an acute disease manifested by superficial ...

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Sahar, R. Mohamed, Zakaria, I.M, Samah Prevalence of Streptococcus gallolyticus...

House hold pets are kept by people for enjoyment, guardians or psychological support...

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Articales

How to Make Friends as a Grown-Up
19 Oct

The efficiency of Alginic acid, Sodium alginate and Egg white lysozyme in sustain the safety of beef burger

Alginates and its salts specially sodium and potassium and its oligosaccharides in addition to egg white lysozyme have attracted many interests in applied researches due to their positive impact on consumer health through potential antifungal and antibacterial, antioxidant, probiotic, antihypertensive, antidiabetic, antitumor, anticoagulant properties and many other benefits. The evidence is that it was used as a probiotic.

By Khalid Read More
How to Make Friends as a Grown-Up
19 Oct

Trials for replace industrial phosphate salts with milk calcium and guar gum powders as a natural product to improve the quality of minced beef

There are many consumer requirements in processed foods which include minced form with priority to the product safety and quality. The accepted texture for the consumers should be not either excessive soft or very firm. Also, cooking loss which be accompanied by loss of extractives and shrinkage of the product are also interested by consumers.

By Noha Read More
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