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

Antioxidant Activity and Quality Attributes of Ostrich Meat Nuggets as Affected by Addition of Broccoli Powder

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

Assessment of the effects of olives leaf and guava seed extracts on quality and shelf life of chilled chicken meatballs

Study Effect of Addition Date Seeds Powder on Quality Criteria and Antioxidant properties of Beef Meatballs

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

IMPROVING THE SENSORY QUALITY OF BEEF MEATBALLS USING NATURAL HERBS

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

The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

Sustainable Preservation of Beef Burgers Using Blueberry