CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS

Effects of some cooking methods and some treatments on the concentrations of heavy metals in meats

Thermal Effect on Ractopamine Residues in Beef and Turkey Meat Using HPLC Assay

Effect of Different Smoking Methods on Quality and Safety of Beef Meat

Experimental study on the effect of different cooking method of oxytetracycline residues in chicken meat

Effect of Different Cooking Methods on Bacteriological Quality of Meat

EFFECT OF COOKING PROCESS ON PESTICIDE RESIDUES IN POULTRY TISSUES

The Effect of Cooking Method and Food Additives on Formation of Polycyclic Aromatic Hydrocarbons in Chicken Meat

Effect of different cooking techniques on quality characteristics of some fish species

EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER