Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

QUALITY CHANGES DURING REFRIGERATED STORAGE OF RABBIT MEAT

SOME MEAT BY PRODUCTS AS SUBSTITUTE FOR BEEF MEAT IN THE PRODUCTION OF CHEEP MEAT SAUSAGE

Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

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

EFFECT OF INJECTING CAMEL MEAT WITH SOY PROTEIN ISOLATE FOLLOWED BY COLD STORAGE ON MEAT QUALITY ATTRIBUTES

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

Quality Characteristics of Chicken Sausage Formulated with Chia Seeds

Effect of Partially Substitution of Soybean Protein with Azolla (Azolla pinnata) on Productive Performance and Carcass Traits of Growing Rabbits