PHESICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF CHICKEN BURGER SUBSTITUTED WITH DIFFERENT LEVELS OF CHICKPEA DURING FROZEN STORAGE

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

CHEMICAL, PHYSICAL AND BIOLOGICAL CHARACTERISTICS OF LOW FAT BEEF BURGER WITH MALTODEXTRIN

PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI·LlKE PRODUCTS MADE FROM CHICKEN

QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT

Improving the Quality Properties of Chicken Burger

PHYSICAL, CHEMICAL, MICROBIOLOGICAL AND SENSORY QUALITY ATTRIBUTES OF LIQUID-SMOKED POULTRY BURGER PATTIES AS AFFECTED BY ADDING LIQUID SMOKE AND FROZEN STORAGE (-18 °C) FOR 6 MO

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

EFFECT OF DIFFERENT THAWING METHODS ON SENSORY AND PHYSICO-CHEMICAL PROPERTIES OF IMPORTED FROZEN BEEF