Impact of Liquid Smoke and Thyme Oil on Quality of Chicken and Turkey Chilled Meatballs

PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MO

Effect of Hot Smoking on the Quality and Shelf-Life of Fish Luncheon Stored at Cold and Ambient Conditions

Assessment of the Effect of Liquid Smokes on the Chemical Composi-tion and Quality Attributes of Fish Balls During Chilled Storage

QUALITY ATTRIBUTES OF SMOKED SAUSAGE MANUF ACTURED FROM COMMON CARP FISH IN RELATION TO DIFFERENT LIQUID SMOKING METHODS AND COOKING

Effect of Smoking Methods and Refrigerated Storage on Physicochemical, Microbiological and Sensory Properties of the Sagan Fish

Chemical studies on shelf life time of chilled chicken meat

Effect of Different Smoking Methods on Quality and Safety of Beef Meat

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Effect of Some Essential Oils on the Bacteriological Quality of Some Chicken Meat Products