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

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

THE EFFECT OF CARDAMOM AND CORIANDER OILS ON THE MICROBIOLOGICAL LOAD AND QUALITY OF MEAT SAUSAGE

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

EFFECT OF CINNAMOMUM ZEYLANICUM ESSENTIAL OIL ON QUALITY OF CHICKEN SAUSAGE

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

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

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER