Ads
    Related conference
  1. Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels
  2. Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification
  3. The Physical, Chemical, Organoleptic and Microbiological Quality of Meat and Meat Products: A Case Study in Gazipur district
  4. THE EFFECTS OF FAT TYPE IN MEAT EMULSION ON COLOUR, TEXTURE AND CONSUMER ACCEPTABILITY OF CHICKEN MEAT SAUSAGES
  5. Chemical Composition and Levels of Heavy Metals in Fish Meat of the Cyprinidae Family from Zhrebchevo Dam, Central Bulgaria
  6. Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour
  7. EFFECT OF TYPE AND COMPOSITION OF CHEMICAL ADMIXTURE ON PROPERTIES OF PRODUCED CONCRETE
  8. Nutritional and sensory properties of smoked pork sausage produced with pig stomach as filler-meat
  9. CORRELATION BETWEEN SOME OF CHEMICAL COMPOSITION ELEMENTS OF ZOOPLANKTON AS WELL AS PRODUCTION EFFICIENCY AND QUALITATIVE COMPOSITION OF HIGH FATTY ACIDS PROFILE IN CARP MEAT
  10. Microbiological and Nutritional Properties of Frankfurter-Type Fish Sausage