Assessment of pomegranate peel powder on microbial contamination of sausages

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

PRODUCTION OF TOMATO POWDER AND DRIED SLICES FOR USE IN SOME FOODSTUFFS

Bio-Engineering Studies for Tomato Pomace Powder Production as a Nutritional Valuable Material

EFFECT OF SOME ADDITIVES ON RESIDUAL NITRITE AND SOME QUALITY ATTRIBUTES IN BEEF SAUSAGE

Utilization of Pomegranate Peel as a Source of Natural Antioxidants in Preparation of some Food Products

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

NOVEL FUNCTIONAL POMEGRANATE LEATHER REPLACEMENT WITH DEEP PURPLE CARROT F1 JUICE

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

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER