INHIBITORY EFFECT OF SOME SPICE EXTRACTS ON LISTERIA MONOCYTOGENES IN MINCED MEAT

INHIBITORY EFFECT OF NISIN ON STAPHYLOCOCCUS AUREUS AND LISTERIA MONOCYTOGENES IN MINCED BEEF

Preservative Effect of Selected Natural Flavoring Spices and Their Extracts on Microbial Quality of Meatballs During Cold Storage

Antimicrobial Activity of Some Essential Oils as Natural Preservatives in Minced Meat

Impact of Sodium Nitrite and Sodium Lactate as Chemical Preservatives on the Shelf Life of locally manufactured Frozen Beef Sausages as compared with Thyme and Cinnamon as Natura

The impacts of ginger and olive oils on competing multidrug resistant Bacillus cereus in beef mince, luncheon, sausage, and pasterma

SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

COMPARATIVE STUDY CONCERNING THE EFFECT OF NITRITE AND SORBATE ON LISTERIA MONOCYTOGENES IN SAUSAGE

Control of Bacillus Cereus in Minced Meat Using some Essential Oils