Effect of Plant Extracts Addition on the Physico-Chemical and Sensory Properties of Biscuits by Salih Salihu, Njomza Gashi, Endrit Hasani

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Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast by Endrit Hasani, Barbara Csehi, Lívia Darnay, Márta Ladányi, István Dalmadi, György Kenesei

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Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast by Endrit Hasani, Gabriella Kiskó, István Dalmadi, Géza Hitka, László Ferenc Friedrich, György Kenesei

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