UTILIZATION OF SOME FAT SUBSTITUTES IN PROCESSING OF LOW FAT SAUSAGES

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

PRODUCTION OF REDUCED FAT SAUSAGE BY USING CHITIN AS A NEW FAT MIMIC

MALTODEXTRIN AS FAT REPLACER IN LOW FAT SAUSAGE

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

UTILIZATION OF SOME FOOD PROCESSING WASTES AS A FAT REPLACERS IN CAKES

Utilization of amaranth as a fat replacer and germinated red beans to prepare low-fat beef burgers with a long shelf life storage period

UTILIZATION OF DEFATTED SESAME FLOUR IN FORMULATION OF CHICKEN SAUSAGES AND ITS EFFECT ON STORAGE STABILITY AND MICROBIAL LOAD

Utilization of some Chicken Edible Internal Organs and Wheat Germ in Production of Sausage

Physicochemical characteristics and sensory evaluation of fermented sausage supplemented with Jerusalem artichoke and milk permeate powder