Quality Attributes of Beef Sausage Supplemented by Flaxseeds and Chickpea

QUALITY ATTRIBUTES OF LOW – FAT BEEF BURGERS FORMULATED WITH CHICKPEA FLOUR

CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE.

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

EFFECT OF VARIOUS LEVELS OF GINGER AND SUMAC ON THE QUALITY OF FRESH BEEF SAUSAGE DURING REFRIGERATED STORAGE

PREPARATION AND EVALUATION OF LOW-FAT BURGERS AND FORTIFIED BY CHICKPEA DURING FROZEN STORAGE

Quality Characteristics of Chicken Sausage Formulated with Chia Seeds

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

Effect of Incorporation of Chia Seeds Flour in Chicken Sausage on TBA Values and Microbial Quality during Cooling Storage

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