Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

USE OF CHIA AND QUINOA PLANTS AS PARTIAL SUBSTITUTES FOR FAT AND/OR CAMEL MEAT TO PRODUCE SAUSAGE WITH FUNCTIONAL PROPERTIES

Influence of Incorporating Chia Seeds on the Quality Characteristics of Pan Bread

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

Characterization and Functionality of Raw and Fermented Chia Seeds in Food Products

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE