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Issue DateTitleAuthor(s)
2020NOVEL PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM INDIGENOUS FERMENTED FOODS FROM WEST SUMATERA, INDONESIAHarnentis, H.; Marlida, Y.; Nur, Y. S.; Wizna, W.; Santi, M. A.; Nadia, S.; Adzitey, F.; Huda, N.
2020ESCHERICHIA COLI OF READY-TO-EAT (RTE) MEATS ORIGIN SHOWED RESISTANCE TO ANTIBIOTICS USED BY FARMERSAbass, A.; Adzitey, F.; Huda, N.
2022ANTIMICROBIAL SUSCEPTIBILITY AND MOLECULAR CHARACTERIZATION OF ESCHERICHIA COLI RECOVERED FROM MILK AND RELATED SAMPLESAdzitey, F.; Yussif, S.; Ayamga, R.; Zuberu, S.; Addy, F.; Adu-Bonsu, G.; Huda, N.; Kobu, R.
2021EFFECT OF RAW PEARL MILLET FLOUR INCLUSION ON THE QUALITY AND FORMULATION COST OF BEEF SAUSAGESAdzitey, F.; Yaro, J.; Korese, J. K.; Jeinie, M. H.; Huda, N.
2021NOT ALL STREET FOOD IS BAD: LOW PREVALENCE OF ANTIBIOTIC-RESISTANT SALMONELLA ENTERICA IN READY-TO-EAT (RTE) MEATS IN GHANA IS ASSOCIATED WITH GOOD VENDORS’ KNOWLEDGE OF MEAT SAFETYAduah, M.; Adzitey, F.; Amoako, D. G.; King Abia, A. L.; Ekli, R.; Teye, G. A.; Shariff, A. H. M.; Huda, N.
2020NUTRITIONAL COMPOSITION, PHYSIOCHEMICAL ANALYSIS, SENSORY PROPERTIES AND ECONOMICS OF RAW AND ROASTED “NIRI” (CITRULLUS VULGARIS) CHAFF EXTENDED BEEF SAUSAGESAdua, E. A; Adzitey, F.; Huda, N.
2021PHENOTYPIC ANTIMICROBIAL SUSCEPTIBILITY OF ESCHERICHIA COLI FROM RAW MEATS, READY-TO-EAT MEATS, AND THEIR RELATED SAMPLES IN ONE HEALTH CONTEXTAdzitey, F.; Huda, N.; Shariff, A. H. M.
2021PHYSICOCHEMICAL PROPERTIES OF DUCK FEET GELATIN POWDER EXTRACTED WITH ACETIC ACIDZain, F. A. M.; Shahidan, N.; Septama, A. W.; Hashim, H.; Adzitey, F.; Julmohammad, N.; Huda, N.

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