PREPARATION AND EVALUATION OF DIFFERENT TYPES OF SAUCE FORTIFIED WITH SOME PROCESSED MEAT PRODUCTS

EVALUATION OF PROCESSED SAUSAGE WITH PASTRAMI COATING MIXTURE

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

Physicochemical characteristics and sensory evaluation of fermented sausage supplemented with Jerusalem artichoke and milk permeate powder

PREPARATION AND EVALUATION OF SOME DRIED VEGETABLE SOUP MIXTURES

Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

Quality Characteristics of Chicken Sausage Formulated with Chia Seeds

Biological Evaluation of Raw and Steamed Broccoli and Cauliflower as Sources of Dietary Fibers