UTILIZATION OF SPENT LAYING HEN MEAT IN PROCESSING OF SOME NEW CHICKEN PRODUCTS.

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

UTILIZATION OF WHEAT GERM IN SOME FOOD PRODUCTS

UTILIZATION OF POULTRY PROCESSING BY-PRODUCTS.

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Quality Characteristics of Chicken Sausage Formulated with Chia Seeds