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Quality of cooked ground buffalo meat treated with the crude extracts of Moringa oleifera (Lam.) leaves

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Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers

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Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

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EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK

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Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

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Green tea – A potential preservative for extending the shelf life of fresh mutton at ambient temperature (25±2°C)

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