Effect of Deep Frying on Fatty Acids Profile of Fried Chicken and Tilapia

CHARACTERISTICS OF CHICKEN MEAT AS AFFECTED BY DIFFERENT COOKING METHODS

Improving the Quality of Some Chicken Products with Some chemical Treatments

Inhibitory Effect of Different Marinade Receipts on the Levels of Polycyclic Aromatic Hydrocarbons Formation in Charcoal Grilled Whole leg Quarters Chicken

Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES

Effect of Different Cooking Methods on Bacteriological Quality of Meat

Quality and safety assessment of locally produced marinated chicken shish

Evaluation of some chemical and bacterial quality parameters of mechanically deboned chicken meat