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

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

QUALITY ATTRIBUTES OF CHICKEN BURGER FORMULATED WITH DIFFERENT LEVELS OF GIZZARD OR MECHANICAL DEBONED CHICKEN MEAT DURING FROZEN STORAGE

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

Microbiological Changes in Chicken Burger Formulated With Some Spices and Herbs During Frozen Storage.

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

Improving the Quality Properties of Chicken Burger

Utilization of Pomegranate Peels to Increase the Shelf Life of Chicken Burger during Cold Storage

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