EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

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

Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb

EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

THE ANTIMICROBIAL AND ANTIOXIDANT EFFECTS OF AQUOUS THYME AND SUMAC EXTRACTS IN REFREGIRATED MINCED BEEF MEAT

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

Effect of Rosemary, Basil, and Mint Leaves Extracts on Quality of Chilled Chicken Burger

EFFECT OF ESSENTIAL OILS ON CHEMICAL AND BACTERIOLOGICAL QUALITY OF CHICKEN BURGER.

ANTIOXIDANT ACTIVITY OF THYME AND SAGE AND THEIR ANTIMICROBIAL IMPACT AGAINST Listeria monocytogenes AND Pseudomonas putida IN BEEF BURGER