EFFECT OF ELASTIN HYDROLYSATE ON BACTERIA AND SOME SENSORY TRAITS OF CHILLED GROUND BEEF by Al-Ghanimi, Ghufran M M, Alrubeii, A M S

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THE ROLE OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE AS ADDITIVE IN IMPROVING THE CHEMICAL AND QUALITATIVE CHARACTERISTICS OF CHILLED GROUND BEEF by Mula, Narjis S A, Alrubeii, A M S

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EFFECT OF REPLACEMENT NITRITE BY BEET ROOT AND SILYBUM MARIANUM POWDER IN PHYSICAL CHARACTERISTICS AND LIPID OXIDATION FOR PASTERMA by Zainy, Zaid L H, Alrubeii, A M S

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THE USE OF ELECTROSPUN IRON OXIDE NANOFIBERS IN COATING FROZEN BEEFBURGER by Majd A. A., Alrubeii, A. M. S., L. T. Al–Hadedee

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THE ROLE OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE AS ADDITIVE IN IMPROVING THE CHEMICAL AND QUALITATIVE CHARACTERISTICS OF CHILLED GROUND BEEF by Narjis S. A. Mula, Alrubeii A. M. S.

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Effect of Iron Oxide Nanoparticles Prepared by Chemical Method on the Kidneys, Liver and Brain of Male Mice by Al Alalaq, M A, Al–Hadedee, L T, Alrubeii, A M S

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EFFECT OF ELASTIN HEDROLYSES ON THE CHEMICAL COMPOSITION AND SOME OXIDATION INDICATORS IN COLD-STORED GROUND BEEF by Ghufran M.M. Al-ghanimi, Alrubeii A. M.

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Determine The Manufacturing Characteristics of Iraqi Pasterma by Zainy, Zaid I.H., Alrubeii, Amera M.S.

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The bio-preservation of buffalo meat manufactured (Pastrama) by using lactobacillus plantarum bacteria by al-Rabii, Amirah Muhammad Salih, al-Alaq, Majd al-Din Diya Mahmud

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