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

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

QUALITY EVALUATION AND ANTIMICROBIAL PROPERTIES OF BEEF BURGER PREPARED WITH CRUDE ISOFLAVONES EXTRACT, BHA AND ROSEMARY EXTRACT

QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE

Effect of Addition Watermelon Rind Powder on Quality Criteria and Microbial Aspects of Beef Burger Patties during Frozen Storage Periods

EFFECT OF USING LEMONGRASS AND THYME ON SOME BEEFBURGER CHARACTERISTICS

Quality Characteristics of Common Carp Fish Patties Incorporated with some Plant Extracts During Frozen Storage

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

EFFICIENCY OF PROPOLIS AND TURMERIC POWDERS AS NATURAL PRESERVATIVES IN MINCED BEEF

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION