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

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

EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK

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

The Effect of Freeze Drying Using Different Media and Storage Temperatures on Some Parameters of Buffalo Bull Spermatozoa

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

EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

THE EFFECT OF DIFFERENT TEMPERATURES DEGREES ON PRESERVATION PERIOD OF MEAT POULTRY

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