Effect of chitosan nanoparticles on the quality properties of fish burger

BEEF BURGER QUALITY CHARACTERISTICS AND SHELF LIFE IMPROVEMENT BY MARJORAM ADDITION

Effects of chitosan on quality attributes fresh meat slices stored at 40C

USING OF SOME HYDROCOLLOIDS TO DECREASE OIL ABSORPTION AND THEIR EFFECT ON THE QUALITY OF FRIED POTATO CHIPS

Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

Effect of Edible Garden Cress Mucilage (Lepidium sativum) Coatings Containing Chitosan and Black Pepper Oil on Quality and Preservation of Chilled Beef Burger

Effect of Adding (Red Beet, Red Pepper and Peel Onion) Powder on Quality of Beef Burger during Freezing Storage

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

ENHANCING BEEF BURGER PROPERTIES USING LEMONGRASS OIL NANOEMULSION

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