STUDY THE EFFECT OF ROSEMARY AND CARDAMOM OILS ON SOME QUALITY PARAMETERS OF BEEF SAUSAGE DURING F REEZING STORAGE

UTILIZATION OF SOME PLANT MATERIAL EXTRACTS TO EXTEND THE SHELF LIFE OF CUPCAKES DURING STORAGE

UTILIZATION OF DEFATTED BLACK CUMIN AND ITS EXTRACT AS NATURAL ANTIOXIDANTS TO KEEPING QUALITY OF CAKE DURING STORAGE

Use Rosemary (Rosemarinus Officinalis L.) As Antioxidant And Antifungal To Extend The Shelf Life Of Cakes

ANTIMICROBIAL EFFECT OF ORANGE JUICE, PEEL AND IT’S ESSENTIAL OIL ON THE SHELF LIFE OF CAKE

EFFECT OF COLD STORAGE AND DIFFERENT PACKAGING MATERIALS ON THE QUALITY OF FRESH ROSEMARY HERB: II- EFFECT ON THE ESSENTIAL OIL PERCENTAGE AND COMPOSITION.

Utilization of ginger as a natural antioxidant and antimicrobial to produce bakery product

The using of essential oils in improving mycological status of some meat products

Antifungal and Antioxidant Activities of Rosemary (Rosmarinus officinalisL.) Essential Oil

EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE