EFFECT OF DEHYDRATION AND PRESERVATIVES ON PHYSICOCHEMICAL PROPERTIES OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

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

GROUND BUFFALO MEAT QUALITY AS AFFECTED BY COMBINED BLENDS OF THE ANTIOXIDANTS VIT.C AND VIT.E SALTS.

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

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

DESCRIPTION OF MICROBIAL AND CHEMICAL CHANGES DURING THE TENDERIZATION PROCESS OF BUFFALO MEAT

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

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

Evaluation of nitrite and sodium chloride in some locally manufactured meat products

EFFICACY OF DIFFERENT MARINADES ON TENDERNESS AND OVERALL QUALITY OF BUFFALO MEAT