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

Impact of Mango Peel Extract on the Physicochemical Properties, Microbiological Stability and Sensory Characteristics of Beef Burgers During Cold Storage

Impact of Incorporating Mango Peels Powder on Beef Burger Quality Attributes

Fish Burger Quality Treated by Pomegranate Peels Powder During Cold Storage.

QUALITY ATTRIBUTES OF BEEFBURGER AS AFFECTED BY USING PROPOLIS AND FROZEN STORAGE

Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

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

Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage

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

Evaluation of the Quality of Fish Burger Formulated with Moringa oleifera Leaves During Frozen Storage