INNOVATIVE MODIFICATION OF TRADITIONAL BURGER

Effect of Recipes Ingredients on Quality Attributes of Carp Burgers

Evaluation of Chemical Quality and Nutrition Value of Fresh Water Cray Fish (Procambarus clarkii)

PREPARATION OF FISH BURGER and KOFTA FROM BASA FISH (Pangasius bocurti) FILLET AND EVALUATION OF QUALITY AND SHELFLIFE DURING FROZEN STORAGE CONDITIONS

Effect of cooking methods and refrigeration conditions on quality and safety of the crayfish (Procambarus clarkii)

Preparation of dried kofta formula from small size shrimp meat

Quality Characterization of Burger Formulated with Tempeh

Effect of Three Cooking Techniques on Nile Tilapia (Oreochromis niloticus) Burgers Quality Attributes

Evaluation of grass carp (Ctenopharyngodon idellus) surimi in beef burger formulation in Egypt

Evaluation of using crayfish (Procambarus clarkii) as partial or complete replacement of fish meal protein in rearing the Nile tilapia (Oreochromis Niloticus ) fry