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

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

Effect of Ascorbic Acid with Either a-Tocopherol or Zizyphus spina christi Extracts on Meat Colour and Lipid Stability of Fresh Beef during Cold Storage

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

The Effect of Pomegranate and Red Grapes Fruits By-products as Antioxidants on Storage Stability and Quality of Chicken Thigh Mince

EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE

THE ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF AQUOUS THYME AND SUMAC EXTRACTS IN REFREGIRATED MINCED BEEF MEAT

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

Impact of some essential oils on the quality aspect and shelf life of meat

Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage