Sensory and bacteriological profiles of chicken meat under different thawing processes

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

CONTROL OF RACTOPAMINE RESIDUES IN IMPORTED FROZEN BEEF AND LIVER USING DIFFERENT COOKING METHODS

Effects of different repeated freeze-thaw cycle processes on the physicochemical quality of chicken meat cuts

Impact of Different Thawing Methods on Physico-chemical Characteristics, Electrophoretic Profile and Sensory Evaluation of Frozen Beef Longissimus dorsi Muscle

Assessment of Bacterial Evaluation of imported Frozen Meat.

Physiochemical assessment of retailed meat

MYCOFLORA OF IMPORTED FROZEN BEEF

Effect of Different Cooking Methods on Bacteriological Quality of Meat

BIOCHEMICAL DIFFERENTIATION BETWEEN FRESH AND THAWED RED BUFFALO MEAT.