Utilization of amaranth as a fat replacer and germinated red beans to prepare low-fat beef burgers with a long shelf life storage period

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

Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils

The Use Of Cauliflower Waste Extracts As A Natural Antioxidant To Improve Quality Of Beef Sausage

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS

Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger استخلاص واستخدام ليکوبين قشور الطماطم کمضاد للأکسدة وکملون طبيعي في البيف ب

physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat

USING NATURAL HERBAL EXTRACTS FOR IMPROVING THE LIPID OXIDATION AND SENSORY ATTRIBUTES OF BEEF BURGER MANUFACTURED WITH MECHANICALLY DEBONED CHICKEN MEAT

Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers