EFFECT OF ADDITION DIFFERENT LEVELS OF ROSEMARY, BASIL AND MINT ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

EFFECT OF MARJORAM ESSENTIAL Oil ON THE QUALITY OF GROUND BEEF PATTIES DURING REFRIGERATED STORAGE

Effect of rosemary and green tea extracts on overall quality and shelf-life of meat during storage

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER

A COMPARATIVE STUDY ON THE UTILIZATION OF SUMAC AND ROSEMARY AS ANTIMICROBIAL COMPONENT IN PRESERVATION OF KOFTA PRODUCT DURING FROZEN STORAGE

Impact of some essential oils on the quality aspect and shelf life of meat

THE EFFECT OF CARDAMOM AND CORIANDER OILS ON THE MICROBIOLOGICAL LOAD AND QUALITY OF MEAT SAUSAGE

The Effect of Sage Essential Oil on the Compositional Quality of Anchovy Fish Burger During Freeze Storage

EFFECT OF CINNAMOMUM ZEYLANICUM ESSENTIAL OIL ON QUALITY OF CHICKEN SAUSAGE