Novel approach of using nanotechnology for improving meat product quality

Improvement quality of minced meat using some essential oils

Antibacterial efficiency of both natural and chemical compounds in minced meat

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

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

Antibacterial Effect of Zinc Oxide Nanoparticles in Fresh Meat

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

Demonstration of some food borne pathogens in different meat products: a comparison between conventional and innovative methods

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

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