EFFECT OF ADDITION OF VOLATILE OILS FROM CLOVE, GINGER AND PEPPERMINT ON PROLONGING THE SHELF LIFE OF MINCED MEAT DURING COLD STORAGE

Antibacterial effect of Rosemary and Clove oil on Staph. aureus in minced meat

Antimicrobial effect of some natural oils on Bacillus cereus in minced beef

Antimicrobial effect of some essential oils on Staphylococcus aureus in minced meat

Effect of Some Essential Oils on the Bacteriological Quality of Some Chicken Meat Products

Improvement quality of minced meat using some essential oils

Bioactivity of Clove ( <i> Syzygium aromaticum </i>) against Some Taxa of Enterobacteriaceae Isolated from Fresh Ground Beef

EFFECT OF MARJORAM ESSENTIAL Oil ON THE QUALITY OF GROUND BEEF PATTIES DURING REFRIGERATED STORAGE

Impact of some essential oils on the quality aspect and shelf life of meat

The antimicrobial effect of fresh garlic and garlic oil supplemented with ground beef