The Effect of Pomegranate and Red Grapes Fruits By-products as Antioxidants on Storage Stability and Quality of Chicken Thigh Mince

IMPACT OF NATURAL ANTIOXIDANT ON SHELF LIFE OF CHICKEN FILLET WITH SPECIAL REFERENCE TO ITS CHEMICAL QUALITY

EFFECT OF NATURAL ANTIOXlDANTS ON THE STABILITY OF OSTRICH MEAT DURING STORAGE

STUDIES ON THE EXTRACTION OF ANTIOXIDANTS FROM AGRICULTURAL WASTES AND THEIR USE IN SOME MEAT PRODUCTS

Effect of some Antioxidant Vitamins on the Quality of Minced Meat

The Protective Effect of Cinnamon against Thermally Oxidized Palm Oil in Broiler Chickens

Antioxidant Activity of Marjoram Extract and its Effect on the Antioxidative Properties of Broilers’ Chicken Meat

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY

Turmeric and Onion Extracts as Effective Marinating Agents: Reducing PhIP Formation and Improving Quality in Cooked Chicken Breast across Various Cooking Techniques