The efficiency of citrus peel powders in improvement of meat quality during chilled storage

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

Chemical studies on shelf life time of chilled chicken meat

The effect of reinforced marination with papain and bromelain on chilled beef meat quality

Effects of different repeated freeze-thaw cycle processes on the physicochemical quality of chicken meat cuts

Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage

Application of Zinc oxide nanoparticles to enhance quality and shelf life of chilled chicken panne

Effect of Chitosan as a Coating and Preservative Material for Fish Fillet Stored at 4º C