in recent years, there has been an increasing interest in using food additives from natural sources to improve taste and also extend the shelf-life of semi-preserved foodstuffs. the aim of this study was to examine the chemical and microbiological changes promoted by a local marinating process in rainbow trout fillets during chilled storage. fish fillets were immersed in marinades and stored at...

The scope of my talk as represented by its title encompasses a very large field which time does not allow me to cover in its entirety. Therefore, I will limit my remarks to one very specific area where chemical changes in amniotic fluid could be used to predict fetal maturity. An ever present dilemma in modern obstetrical management is the proper timing of delivery of the fetus in situations wh...