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

Improving Minced Meat Quality by Edible Antimicrobial Polymers and Gamma Radiation

IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

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

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

Improvement quality of minced meat using some essential oils

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

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

Effect of Pasteurization and Gamma irradiation on some pathogens and sensory characteristics of milk

Nano technological improvement of minced meat quality