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  1. 1
    Chemical and physical parameters of dried salted pork meat
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  2. 2
    Effect of different phytogenic additives on oxidation stability of chicken meat
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  3. 3
    Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives
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  4. 4
    Effect of grape seed extract on quality of raw-cooked meat products
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    Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages
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  6. 6
    Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs
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