Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality

IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

Production and evaluation of some extruded food products using spirulina algae

Assessment of the effects of olives leaf and guava seed extracts on quality and shelf life of chilled chicken meatballs

Sensory, chemical and microbiological evaluation of smoked herring fish

Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage

Nutritional and Biological evaluation of using Spirulina algae as anew source of protein

Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage

Effects of natural compounds of some plants on microbial contamination and sensory quality of fish fillet during refrigeration

Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fill