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

ASSESSMENT OF THE ANTIBACTERIAL EFFECT OF NANO-ZINC OXIDE AND NANO-TITANIUM DIOXIDE AGAINST E. COLI (ATC 25922 TM) ON THE QUALITY AND SHELF LIFE OF CHICKEN KOFTA

Antibacterial Effect of Zinc Oxide Nanoparticles in Fresh Meat

Effect of thyme oil and nisin as antimicrobial in Bacillus cereus in chicken fillet butcher shops in Tanta city

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

Antimicrobial effects of some essential oils and honey on some pathogenic bacteria in chicken meat

Effect of Mechanical Deboning on Nutrient Quality of Chicken Meat Products

Nano technological improvement of minced meat quality

Chemical studies on shelf life time of chilled chicken meat

Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fill