Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways von Assenova, Bahytkul Kajkenovna, Balev, Dessislav Kostadinov, Dragoev, Stefan Georgiev, Vlahova-Vangelova, Dessislava Borislavova, Amirhanov, Kumarbek Junusbekovich

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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage von Balev, Dessislav Kostadinov, Nenov, Neno Stefanov, Dragoev, Stefan Georgiev, Vassilev, Kiril Petrov, Vlahova-Vangelova, Dessislava Borislavova, Baytukenova, Sholpan Baydildaevna, Smolnikova, Farida Haripovna

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PRESERVING THE QUALITY AND PROLONGATION THE SHELF-LIFE OF BEEF PACKED UNDER VACUUM OR MODIFIED ATMOSPHERE USING TERNARY ANTIOXIDANT BLEND von Staykov, Alexander Stoyanov, Dragoev, Stefan Georgiev, Balev, Dessislav Kostadinov, Vlahova-Vangelova, Dessislava Borislavova, Pavlova, Miglena Rumenova

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Improvement of the Quality and the Shelf Life of the High Oxygen Modified Atmosphere Packaged Veal by Superficial Spraying with Dihydroquercetin Solution von Balev, Dessislav Kostadinov, Vassilev, Kiril Petrov, Staykov, Alexandar Stoyanov, Dragoev, Stefan Georgiev, Vlahova-Vangelova, Dessislava Borislavova

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Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways von Vlahova-Vangelova, Dessislava Borislavova, Dragoev, Stefan Georgiev, Balev, Dessislav Kostadinov, Assenova, Bahytkul Kajkenovna, Amirhanov, Kumarbek Junusbekovich

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Extension the Shelf-Life of Fresh Golden Rainbow Trout via Ultra-Fast Air or Cryogenic Carbon Dioxide Super Chilling von Kitanovski, Vladimir Dimche, Vlahova Vangelova, Dessislava Borislavova, Dragoev, Stefan Georgiev, Nikolov Nikolov, Hristo, Kostadinov Balev, Dessislav

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