PHYSICOCHEMICAL, QUALITY CHARACTERISTICS AND MICROBIOLOGICAL EVALUATION OF FROZEN AND CHILLED BEEF BURGER

Nano technological improvement of minced meat quality

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

Improvement quality of minced meat using some essential oils

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

THE POTENTIAL OF THE STARCHY RED ONION PEELS EXTRACT AS AN EDIBLE COATING FOR IMPROVING QUALITY AND SHELF LIFE OF CHILLED BEEF KOFTA

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION

Antioxidant, Sensory and Antibacterial activities of some Essential oils in Beef Kofta

Nano Formulated Soy Proteins for Improvement of Beef Burgers Quality

UTILIZATION OF FRUITS AND VEGETABLES BY-PRODUCTS IN THE MANUFACTURE OF BEEF BURGER