EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

Preparation and evaluation of sausages supplemented by dried broccoli

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

QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING

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

UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS

SPICE OLEORESINS TO IMPROVE CHEMICAL, MICROBIAL AND ORGANOLEPTIC CHARACTERISTICS OF BEEF SAUSAGE