Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues

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Growth Performance and Carcass Characteristics of Broiler Chickens Fed Diets Containing Differently Processed Finger Millet Supplemented with Enzyme

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Effect of Probiotic (Saccharomyces cerevisiae) Supplemented Poultry Diet on the Lymphoid Organs, Hematology and Production Parameters of Broiler Chickens

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Isolation, Identification and Antimicrobial Sensitivity Profiling of Escherichia coli and Salmonella Spp. from Dead Broiler in Local Market of Dhaka City

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Effects of a Plant Based Natural Alternative of Choline and Betaine as Replacements for Synthetic Choline in Broilers Diets

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Solar-Powered Trombe Wall Brooding of Day-old Poultry Chicks

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Effects of Probiotic Treated Pomegranate Residue on Growth Performance, Immunity and Microbiome in the Intestines of Broilers

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Effect of Aqueous Extract of Moringa oleifera Leaves on Hematological and Biochemical Parameters in Broilers (Cobb 500)

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Corrigendum to: N-Acetyl Cysteine as a promising food supplement protects for COVID-19 treatment: A comprehensive meta-analysis of systemic manifestations and clinical outcomes

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Wasserstein Convergence Guarantees for a General Class of Score-Based Generative Models

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Evaluation of the Ecological Potential of Fish Production Ponds in the Eastern Region of Cameroon

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Efficacy of a Neonicotinoid, Imidacloprid to Clarias batrachus Linnaeus (1758) in Relation to Selected Environmental Variables

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A Validated Method for Detection and Quantitation of 2’Fucosyllactose in Infant Formula Matrices

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Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties

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Study of the Organoleptic, Chemical and Microbiological Quality of the Marinade, Sausage and Meat Ball of Tympanotonus Fuscatus

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Analysis of Comparative advantage of Irrigated Wheat vs Onion production in East Shewa Zone, Oromia

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Cost Benefit Analysis of OPV versus Hybrid Processing Tomato Varieties in East Shewa Zone, Ethiopia

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Technological Potential of Indigenous Lactic Acid Bacteria for Controlled Fermentation of Claclo (An Ivorian Ripe Plantain Fritter)

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Improving the Physicochemical and Sensory Characteristics of Plantain “Konkondé” towards Adding Value to Traditional Products

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In Vitro Gastrointestinal Digestion and Colonic Fermentation of a Juçara and Apple Juice Blend: Impacts on Phenolic Bioaccessibility and gut microbiota

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