ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

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

Utilization from lemongrass and red sorghum bran as natural antioxidant and alternative for fat to improving quality and oxidative stability of beef burger

Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

POLYPHENOLS EXTRACTED FROM GRAPE SEEDS AND ITS EFFECTS AS ANTIOXIDANT AND ANTIMICROBIAL ON BEEF SAUSAGE

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

Chemical Composition And Natural Antioxidant Content Of Dried Broccoli And Cauliflower By-Products

The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.