EFFECT OF FAT LEVEL AND CORN FLOUR ON QUALITY OF CAMEL MEAT BURGER

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Effect of Some Spices Oil Extract on The Bacterial Quality Of Experimentally Produced Chicken Shawarma

Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.

Effect of Anatomical location of fat on quality attributes of Beef kofta during freezing storage

Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

The Effect of Storage Periods on the Quality Characteristics, Fatty Acid Profile and Protein Patterns of Table Eggs

Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta

Quality criteria of low and reduced fat beef burger using quinoa and Jerusalem artichoke as fat replacers during frozen storage at -18°C

THE EFFECT OF ADDITION OF CHIA SEEDS ON STORAGE PERIOD OF PROCESSED MEAT AND ITS EFFECT ON THE FINAL PRODUCT QUALITY