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

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

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

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

Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fillet

Potential role of certain herbal extracts in reducing toxic histamine and improving the quality of chilled tuna finger

Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta