Effect of Using Sunflower Emulsified Oil on Physical , Chemical and Biological Properties in Low Fat Beef Burger .

Effect of fat replacers on quality characteristics of low fat meat products: a review

Effect of Fat Content on Quality and Storage Stability of Beef Shawarma

Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger

mation of the Stability and Preservation of Fresh Minced Beef Meat Enriched with Linum Usitatissimun Oil During Refrigerated Storage

Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

Effect of Lentil (Lens culinaris) Coat Powder Addition on Lipid Oxidation and Quality Characteristics of Beef Burgers Stored at 4ºC

Oxidative stability and quality assurance of chilled beef meatballs using broccoli sprouts

Quality criteria of low and reduced fat beef burger using quinoa and Jerusalem artichoke as fat replacers during frozen storage at -18°C