Antimicrobial Activity of Nanomaterial and Essential Oil against Foodborne Pathogen on Fish Fillets during Cryopreservation

Impact of Some Essential Oils and Nanoparticles in Chitosan Films to Control Pathogenic Bacteria and Storage Keeping Quality of Meat Products

Nano technological improvement of minced meat quality

Novel approach of using nanotechnology for improving meat product quality

ASSESSMENT OF THE ANTIBACTERIAL EFFECT OF NANO-ZINC OXIDE AND NANO-TITANIUM DIOXIDE AGAINST E. COLI (ATC 25922 TM) ON THE QUALITY AND SHELF LIFE OF CHICKEN KOFTA

Antibacterial Effect of Zinc Oxide Nanoparticles in Fresh Meat

Effectiveness of Zinc Oxide Nanoparticles, Red Cabbage and Beet Root in Reducing Bacterial and Fungal Growth in Refrigerated Beef Kofta

Effect of Chia Seeds Nanoparticles as Natural Antimicrobial in Preserving Chicken Burger during Frozen Storage at -18°C for 6 months

Effect of Chitosan and Chitosan Nanoparticles on the Quality of Fish Fingers During Cold Storage

EFFECT OF EDIBLE FILMS REINFORCED WITH NANOPARTICLES ON SHELF-LIFE AND QUALITY OF CHICKEN FILLETS MEAT DURING STORAGE