USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

IMPROVING THE LIPID STABILITY AND SENSORY CHARACTERISTICS OF IRRADIATED MINCED BEEF BY USING NATURAL HERBAL EXTRACTS

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

Improvement quality of minced meat using some essential oils

QUALITY CHARACTERISTICS OF MEATBALLS FORMULATED WITH DIFFERENT LEVELS OF CAMEL MEAT

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION

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

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