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

CHEMICAL, PHYSICAL AND SENCORY PROPERTIES OF FROZEN CHICKEN BURGER SUBSTITUTED WITH CHICKEN BY-PRODUCTS

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

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

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

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

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

QUALITY ASSESSMENT OF SOME READY-TO-EAT AND LOCALLY PRODUCED CHICKEN MEAT PRODUCTS