Antibacterial Effect of Zinc Oxide Nanoparticles in Fresh Meat

Application of Zinc oxide nanoparticles to enhance quality and shelf life of chilled chicken panne

Effect of titanium dioxide nanoparticles and thyme essential oil on the quality of the chicken fillet

Shelf-life extension and Campylobacter jejuni inhibition by application of zinc oxide Nanoparticles in chicken fillets

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

Evaluation of Zinc Oxide Nanoparticles to Control Some Pathogenic Bacteria Isolated from Minced Meat

Nano technological improvement of minced meat quality

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

EFFECT OF NEUTRAL ELECTROLYZED WATER ON SHELF LIFE OF COLD CHICKEN MEAT

Assessment of Echinacea purpurea and/ or Green coffee extracts fortified Edible coating on enhancement of microbiological, physic-chemical and sensory quality of chicken meat fill