Nano technological improvement of minced meat quality

IMPROVING THE LIPID STABILITY AND SENSORY CHARACTERISTICS OF IRRADIATED MINCED BEEF BY USING NATURAL HERBAL EXTRACTS

Effect of Gamma-Radiation on Hygienic Quality, Amino Acids and Antioxidant Eenzymes in Beef Meat and Liver

Improvement quality of minced meat using some essential oils

Improvement of Safety and Quality of Minced Meat Using Pomegranate and Guar Gum Extracts

MICROBIAL AND CHEMICAL QUALITY OF RETAILED MINCED MEATS

EFFECT OF IRRADIATION AND NATAMYCIN ON DECONTAMINATION OF FUNGI FROM LABORATORY INOCULATED MINCED MEAT

Antibacterial efficiency of both natural and chemical compounds in minced meat

The feasibility of gamma radiation in reducing Bacillus cereus in meat and poultry products

Effect of gamma irradiation on beef quality