CHEMICAL, PHYSICAL AND SENCORY PROPERTIES OF FROZEN CHICKEN BURGER SUBSTITUTED WITH CHICKEN BY-PRODUCTS

Improving the Quality of Some Chicken Products with Some chemical Treatments

Physiochemical and Sensory Quality Assessment of Frozen Surimi Produced from some underutilized Fish Species

MICROBIOLOGICAL AND CHEMICAL PROPERTIES IN CHICKEN PRODUCTS COLLECTED FROM LOCAL MARKETS.

PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT"

Chemical criteria of chicken meat

UTILIZATION OF SOME EGYPTIAN FISH FOR PRODUCING OF SURIMI AND ITS USE IN FOODS.

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT