EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE

PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

EVALUATION OF HYGIENIC AND NUTRITIONAL QUALITY OF KOFTA AND SAUSAGE SANDWICHES IN NEW VALLEY GOVERNORATE

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

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

Evaluation of Nutritional Value for Several Types of Vegetarian Kofta

QUALITY OF FISH KOFTA AND SAUSAGE PROCESSED FROM BOLTI AND CARP FISHES [N EGYPT

THE POTENTIAL OF THE STARCHY RED ONION PEELS EXTRACT AS AN EDIBLE COATING FOR IMPROVING QUALITY AND SHELF LIFE OF CHILLED BEEF KOFTA