Detection of starch and hydroxyproline content in some meat products

Chemical residues in emulsion type meat products (Frankfurter & Luncheon)

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

DETECTION OF PORK IN SOME MEAT PRODUCTS

CHEMICAL ANALYSIS OF LOCALLY MANUFACTURED MEAT PRODUCTS

Quality indices of some ready-to-eat meat products

FOOD POISONING ABILITY OF STAPHYLOCOCCUS AUREUS ISOLATED FROM MEAT PRODUCTS AND POULTRY MEAT

SOME CHEMICAL AND MYCOLOGICAL EXAMINATIONS OF MEAT AND FISH PRODUCTS

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Evaluating the effects of certain probiotics on mycotic contamination in oriental sausage