← Back to work
Works cited by this work
31 works
Work: IMPACT OF CURING SALT (NITRITES) ON THE PROCESSED MEAT PRODUCTS AND ITS ALTERNATIVES: A REVIEW
Development of Technology to Incorporate Curry leaves (Murraya Koenjii) to Develop Functional Chicken Sausage and Evaluation of Chemical Properties
Kasun Dissanayake, Mohamed Rifky, Mohamed Jesfar +4
ArticlePhytochemicals and Antioxidant ActivitiesIOP Conference Series Earth and Environmental Science20238 citationsABIDietary intervention in depression – a review
Tao Wu, Ran Liu, Ling Zhang +6
Review article20226 citationsABIStrategies to Improve Meat Products’ Quality
Claudiu Ștefan Ursachi, Simona Perța-Crișan, Florentina‐Daniela Munteanu
Review article20202 citationsABI