UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

QUALITY ATTRIBUTES OF SOME SAUSAGE LIKE- PRODUCTS

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE.

REDUCED - FAT SAUSAGE AS AFFECTED BY USING FAT REPLACERS, NATURAL BEEF FLAVOR AND COLLAGEN CASINGS

CHEMICAL, PHYSICAL AND SENCORY PROPERTIES OF FROZEN CHICKEN BURGER SUBSTITUTED WITH CHICKEN BY-PRODUCTS

EVALUATION OF KOFTA PROCESSED FROM EDIBLE MEAT BY-PRODUCTS

CHEMICAL EVALUATION OF MEAT AND MEAT PRODUCTS

UTILIZATION OF WHEAT PROTEINS AS A NUTRITIOUS, PRACTICAL MEAT SUBSTITUTE

Utilization of Artichoke Processing Wastes as fat replacer in beef sausage