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 some Antioxidant Vitamins on the Quality of Minced Meat

Effect of some plant extracts on the quality of fish sausage and burger

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER

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

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

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

ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER