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

Effect of Some Natural and Synthetic Antioxidants on Ground Beef Meat During Cold Storage

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

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

FURTHER STUDIBS ON VITAMIN E AND SELENIUM IN BUFFALO-CALVES 1. STUDIES ON BLOOD SELENIUM LEVEL IN NATURALLY OCCURRING AND DURING EXPERIMENTAL INDUCTION OF WMD USING COD LIVER OIL

Effect of some Antioxidant Vitamins on the Quality of Minced Meat

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.

The Quality of Beef Cold Cuts Made of Buffalo Meat

MAJOR CHEMICAL CONSTITUENTS OF-BEEF, BUFFALO AND CAMEL'S MEAT