EFFECT OF SODIUM NITRITE AND PCTASSIUM SORBATE ON TOTAL COUNT OF AEROBIC MICROORGANISMS IN SAUSAGE PASTE

Impact of Sodium Nitrite and Sodium Lactate as Chemical Preservatives on the Shelf Life of locally manufactured Frozen Beef Sausages as compared with Thyme and Cinnamon as Natura

Determination of sodium nitrite residues in some cured meat products during chilling storage at +4°C

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Evaluation of nitrite and sodium chloride in some locally manufactured meat products

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

تأثير إضافة المستخلصات الطبيعية على خواص الجودة فى منتجات اللحوم التى تعرضت للحفظ بالتبريد

SPECTROPHOTOMETRIC QUANTIFICATION OF NITRITE AND NITRATE IN CURED PROCESSED MEAT