Safety and Quality of Ready to Eat Chicken Meat products

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

IMPACT OF PACKAGING METHOD AND STORAGE CONDITIONS ON CHICKEN MEAT QUALITY

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

Effects of different repeated freeze-thaw cycle processes on the physicochemical quality of chicken meat cuts

PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

INFLUENCE OF FROZEN STORAGE ON THE STABILITY OF CHICKEN MEAT

Effects of chitosan on quality attributes fresh meat slices stored at 40C

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Quality Assessment of Emulsion Type Poultry Meat Products