EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER

EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage

EFFECT OF ESSENTIAL OILS ON CHEMICAL AND BACTERIOLOGICAL QUALITY OF CHICKEN BURGER.

Effect of some plant extracts on the quality of fish sausage and burger

Studies on Quality Attributes of Chicken Burger Prepared with Spinach, Basil and Radish

EFFECT OF ROSEMARY, BASIL AND GARLIC OILS AS NATURAL GROWTH PROMOTERS IN BROILER CHICKS

STUDY THE EFFECT OF ROSEMARY AND CARDAMOM OILS ON SOME QUALITY PARAMETERS OF BEEF SAUSAGE DURING F REEZING STORAGE

EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS

Effect of Some Essential Oils on the Bacteriological Quality of Some Chicken Meat Products