Effect of rigor state and curing temperature on the processed yield and physicochemical properties of broiler meat

Subjects: “…Brine…”

Effect of brine concentration and curing time on quality attributes of cooked turkey laps

Subjects: “…Brine Concentration…”

Peptide-rich extracts from leaves of newbouldia laevis (P. Beauv.) seem. ex. bureau (bignoniaceae) with antimicrobial and brine shrimp lethality activities

Subjects: “…Brine shrimp lethality assay…”