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Prevalence of Linguatula serrata nymphs in goats in Shiraz, Iran

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Prevalence of Linguatula serrata nymphs in sheep in Shiraz, Iran

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Prevalence of Linguatula serrata nymphs in one-humped camel (Camelus dromedarius) in Najaf-Abad, Iran.

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A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage

The quality of camel meat is comparable with cattle meat and may even have an edge over beef or lamb due to its low intramuscular fat and cholesterol contents.

Prevalence of Sarcocystis species in slaughtered goats in Shiraz, Iran

Goat breeding has an important role in many areas of the world, not only for meat and milk production but also to make use of the natural pasture on mountains which is unsuitable for other species.
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Prevalence of Sarcocystis in slaughtered one-humped camels (Camelus dromedarius) in Iran

Sarcocystosis is a protozoal infection with world-wide distribution in humans and many species of animals and possesses an obligatory predator–prey life cycle with the dog being the final host.
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Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat.

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Effect of adding inulin on microbial and physico- chemical properties of low fat probiotic yogurt

This paper presents a meta-analyses of the immune system’s response to antibiotics and its applications in the context of veterinary medicine and food hygiene.
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Prevalence and risk factors associated with campylobacter infections in broiler flocks in Shiraz, southern Iran.

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Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157:H7 in barbecued chicken used in Iran

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