IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

The effect of adding Malva Parviflora leaves powder to improve the quality and nutritive value of beef sausage at refrigerated storage.

Evaluation Of Sensory And Bacteriological Quality Of Meatball Supplemented By Spirulina Platensis

The Effect Of Substitution Oyster Mushroom On Chemical Composition And Quality Attributes Of Meatballs.

Effect of Lamb Fat Replacement with an Olive Oil in Water Emulsion on Quality and Storage Stability of Beef Meatballs.

EFFECT OF COOKING METHODS ON ORGANOLEPTIC AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT BEEFBURGER WITH ADDED OAT AS FAT-REPLACER

EFFECT OF USING TOMATO PEELS AS A FAT REPLACER ON THE SENSORY, NUTRITIONAL AND PHYSICAL PROPERTIES OF BEEF BURGER AND SAUSAGES

EFFECT OF MORINGA LEAVES (Moringa oleifera Lam.) EXTRACT ADDITION ON LUNCHEON MEAT QUALITY

Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Chilled Meatballs