Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

Microbiological Changes in Chicken Burger Formulated With Some Spices and Herbs During Frozen Storage.

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

Effect of chitosan nanoparticles on the quality properties of fish burger

PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

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

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

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

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