Effect of Serine on Chemical Composition and Antioxidant Activity of Beef fat/ Cysteine Model Systems

Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction

GENERATION OF MEAT-LIKE VOLATILES FROM CYSTEINE, GLUCOSE AND SERINE MODEL SYSTEM AND ITS ANTIOXIDANT ACTIVITY

Effect of Some Natural and Synthetic Antioxidants on Ground Beef Meat During Cold Storage

CHANGES OCCURRED IN FATTY ACIDS COPOSITION AND ANTIOXIDANT ACTIVITY OF GREEN SEASONIG SAUCE DURING MARINATING , COOKING AND STORAGE.

Effect of some Antioxidant Vitamins on the Quality of Minced Meat

Antioxidant Effect of some Plant Extracts as Compared with BHA/BHT on Lipid Oxidation and some Quality Properties of Fresh Beef Burgers Stored at 4°C

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

Effect of Some Plant Extract on Oxidative and Microbial Stability of Meat

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