Chemical and Physical Characteristics of Beef and Vegetarian (Veggie) Burger Served in Some Hotels

Sensory, Chemical and Histological Assessment of Meat Quality as Tenderized by Papain and Oryzae Proteases

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

Utilization of Some Artichoke Processing Wastes In Elongation of Cold Storage of Meat Patties

Improvement of The Red Meat Properties Using Different Methods

Using Okara Powder as a Fiber Source in Beef Burger

IMPROVING THE PROPERTIES OF MEAT ADDITIVES PRODUCED FROM DIFFERENT SOY BEAN BLENDS BY THE SINGLE SCREW EXTRUDER

Bio-Texturisation of Soy Protein Isolate

INFLUENCE OF DIFFERENT FORMULATIONS OF ALGINATE-BASED FILMS IN THEIR ANTIBACTERIAL AND ANTIOXIDANT ACTIVITY IN MEAT SLICES

Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality