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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

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7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic

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Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

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Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork

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Evaluation of Antibacterial Activity of Whey Protein Isolate Coating Incorporated with Nisin, Grape Seed Extract, Malic Acid, and EDTA on a Turkey Frankfurter System

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