PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

Effect of Caper Buds, Fruits and Leaves Addition on the Quality of Frozen Chicken Burger Patties

Effect of Chia Seeds Nanoparticles as Natural Antimicrobial in Preserving Chicken Burger during Frozen Storage at -18°C for 6 months

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

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

Chemical studies on shelf life time of chilled chicken meat

EFFECT OF ESSENTIAL OILS ON CHEMICAL AND BACTERIOLOGICAL QUALITY OF CHICKEN BURGER.

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

Mycological quality of chicken carcasses and extending shelf -life by using preservatives at refrigerated storage