EFFECT OF ALKALINE AND ACIDIC ELECTROLYZED WATER ON SHELF LIFE OF CHICKEN BREAST FILLETS DURING REFRIGERATION STORAGE

HIGHLIGHT ON THE INFLUENCE OF LACTIC ACID AND OZONIZED WATER ON THE SHELF LIFE OF CHICKEN FILLET

EFFECT OF COLD ATMOSPHERIC PLASMA TECHNOLOGY AND ROSEMARY OIL ON THE QUALITY OF POULTRY MEAT PRODUCTS

Chemical studies on shelf life time of chilled chicken meat

Impact of slightly acidic and alkaline electrolyzed water on shelf-life of the chilled chicken fillet

Assessment of The Effects of Selected Plant Extracts on Quality Indices and Shelf Life of Raw Chilled Chicken Meat

EFFECT OF PACKAGING METHOD AND USE OF ACETIC ACID ON THE SHELF LIFE OF FISH DURING REFRIGERATION STORAGE.

EFFECT OF SOME ORGANIC ACIDS ON SALMONELLA TYPHIMURIUM IN CHICKEN MEAT

A TRIAL TO SUSTAIN THE SAFETY OF CHICKEN FILLET USING NEUTRAL ELECTROLYZED WATER (NEW)

Effects of lemon and kiwi juice in reduction of some pathogens contaminating chicken breast meat