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

PRODUCTION OF HEALTHY SAUSAGE WITH TOMATO PEEL POWDER AND POMEGRANATE PEEL POWDER

Effect of Pomegranate and Moringa Extract on E. coli load in Nile tilapia.

Additives in meat products marketed in Beni-Suef, Egypt" Residual levels and effect of cooking"

Using orange and pomegranate peel extracts in meat ball processing and evaluate their impacts on bacteriological, physicochemical and sensory quality

Improvement of Safety and Quality of Minced Meat Using Pomegranate and Guar Gum Extracts

Impact of Sodium Nitrite and Sodium Lactate as Chemical Preservatives on the Shelf Life of locally manufactured Frozen Beef Sausages as compared with Thyme and Cinnamon as Natura

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

EFFECT OF DIFFERENT CONCENTRATION OF POMEGRANATE PEEL AND SEED EXTRACT ON SOME CHEMICAL, PHYSICAL TRAITS AND SENSORY EVALUATION OF KARADY SHEEP MEAT DURING DIFFERENT FROZEN STORAG

THE POTENTIAL OF THE STARCHY RED ONION PEELS EXTRACT AS AN EDIBLE COATING FOR IMPROVING QUALITY AND SHELF LIFE OF CHILLED BEEF KOFTA