EFFECT OF SODIUM NITRITE AND PCTASSIUM SORBATE ON TOTAL COUNT OF AEROBIC MICROORGANISMS IN SAUSAGE PASTE

THE EFFECT OF SOME REDUCED NITRITE CURING MIXTURES ON SENSORY, PHYSICOCHEMICAL AND MICROBIAL PARAMETERS OF PASTIRMA DURING RIPENING AND STORAGE

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

ASSESSMENT OF NITRITE AND SORBIC ACID SALTS LEVEL IN SOME MEAT PRODUCTS AND THEIR PUBLIC HEALTH SIGNIFICANCE

EFFECT OF LACTIC ACID PRODUCING BACTERIA ON SOME POTENTIAL PATHOGENS IN SAUSAGE

Impact of Sodium Nitrite and Sodium Lactate as Chemical Preservatives on the Shelf Life of locally manufactured Frozen Beef Sausages as compared with Thyme and Cinnamon as Natura

PARTIAL REPLACEMENT OF NITRITE WITH BETANIN, CHITOSAN AND ROSEMARY AS A CURING MIXTURE IN DRY FERMENTED SAUSAGE

Preserving Efficiency of Sausage Inoculated With Listeria Monocytogenes by Ginger Extract

EFFECT OF SODIUM CHLORIDE SODIUM NITRITE AND ASCORBIC ACID ON THE MICROBIOLOGICAL QUALITY OF SUN-DRIED AND FREEZE-DRIED BUFFALO MEAT

THE EFFECT OF DIFFERENT CONCENTRATIONS OF SODIUM CHLORIDE ON SURVIVAL OF LISTERIA MONOCYTOGENES IN WHITE SOFT CHEESE