EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Effects of different repeated freeze-thaw cycle processes on the physicochemical quality of chicken meat cuts

Sensory and bacteriological profiles of chicken meat under different thawing processes

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT

EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF

EFFECT OF MULTIPLE FREEZE-THAW CYCLES ON THE QUALITY OF LOCAL AND IMPORTED BROILERS CHICKEN MEAT

THE EFFECT OF DIFFERENT TEMPERATURES DEGREES ON PRESERVATION PERIOD OF MEAT POULTRY

IMPACT OF PACKAGING METHOD AND STORAGE CONDITIONS ON CHICKEN MEAT QUALITY

HISTOLOGICAL CHANGES IN CHICKEN AFTER FREEZING AT - 20°C AND - 40°C