Improvement of some Functional and Nutritional Characteristics of the Beef Burger Using Marjoram Herb
Fortification of food products with herbal plants to improve their functionaland nutritional properties has currently found great effort. Therefore, the present study was designed to characterize the marjoram herb and using it in preparation of beef burger to improve their functional and nutritional...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Árabe |
| Publicado em: |
Mansoura University, Faculty of Agriculture
2018-07-01
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| coleção: | Journal of Food and Dairy Sciences |
| Assuntos: | |
| Acesso em linha: | https://jfds.journals.ekb.eg/article_36016_47b9a47e63a8286ce80fc083e0a7c3d1.pdf |
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