PRODUCTION AND EVALUATION OF HIGH NUTRITION VALUE SNACKS

CORN AND RICE EXTRUDATES SUPLEMENTED BY SPENT HEN MEAT

UTILIZATION OF OLIVE CAKE BY-PRODUCT FOR IMPROVEMENT OF SHELF LIFE AND QUALITY OF CHICKEN MEAT

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Studies on production of different snack blends

ACCEPTABILITY OF NOVEL SNACKS MANU-FACTURED BY PARTIALLY CORN SUBSTITUTION WITH UNTRADITIONAL FOODSTUFFS

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI·LlKE PRODUCTS MADE FROM CHICKEN

PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES

Carcass Characteristics and Nutritional Composition of Some Edible Chicken By-products

Evaluation of Chicken Nuggets Formulated with Loquat (Eribotrya japonica) Seeds Powder