Utilization of Artichoke Processing Wastes as fat replacer in beef sausage

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER

Effect of Caper Buds, Fruits and Leaves Addition on the Quality of Frozen Chicken Burger Patties

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

General Characteristics and Storage Stability of Beef Burger Containing Citrus Wastes Mixture

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

UTILIZATION OF ARTICHOKE LEAVES AS HEALTHY DRINK

Utilization of Wastes Resulted From Juice Production in the Fortification of Some Bakery Products for the Protection of Cardiovascular Diseases

Microbiological Changes in Chicken Burger Formulated With Some Spices and Herbs During Frozen Storage.

Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger