Comparison of Different Antibiotic Alternatives for Safe Broiler Production

Soy Flour, a Support for Freeze Drying of Acetobacter Pasteurianus Starter for Cocoa Fermentation in Côte d’Ivoire

Alquremold Natural (AMN) for Growth Performance, Carcass Characteristics and Bacterial Growth Inhibition of Commercial Broilers

Production of a Probiotic Soy-Soursop Yogurt Containing Lactobacillus rhamnosus yoba 2012

Antibacterial Activity of Yogurt Cheese Made from Barki Sheep Milk Supplemented with Olive Oil

Meat Pet Snacks By Containing Encapsulated Saccharomyces Boulardii

Storage Effects on the Quality of Animal- and Plant-Based Sausage Patties

Supplementation of Amla (Emblica officinalis) Fruit Powder Modulate Growth and Reduce Heat Stress in Broiler Chickens

The Use of Blondo (by Product from Lauric Acid Production) for Cheese Fruiters: The Study Ratio of Milk with Blondo and Citric Acid Concentration as a Coagulant

Effect of Addition of Coffee Extract on Physicochemical and Sensory Properties of Yoghurt

Development and Evaluation of Goat Milk Yoghurt Enriched with Baobab Fruit Pulp

Optimization of Extrusion Conditions and Cooked Vegetable-Chicken Mixture for Instant Banana-Vegetable Soup Powder