PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

EFFECT OF SODIUM NITRITE AND PCTASSIUM SORBATE ON TOTAL COUNT OF AEROBIC MICROORGANISMS IN SAUSAGE PASTE

THE EFFECT OF SOME TOXIC BIOGENIC AMINES ON THE QUALITY OF SOME MEAT PRODUCTS WITH A TRIAL TO REDUCE ITS LEVELS

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

EFFECT OF SOME ADDITIVES ON RESIDUAL NITRITE AND SOME QUALITY ATTRIBUTES IN BEEF SAUSAGE

Determination of sodium nitrite residues in some cured meat products during chilling storage at +4°C

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

Exploring A New Synergistic Strategy for Substitution of Sodium Nitrite From Beef Sausage: Impacts on Color, Sensory and Physicochemical Characteristics

ASSESSMENT OF NITRITE AND SORBIC ACID SALTS LEVEL IN SOME MEAT PRODUCTS AND THEIR PUBLIC HEALTH SIGNIFICANCE

EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE