EFFECT OF MINT AND ROSEMARY EXTRACTS ON CHEMICAL, PHYSICAL, MICROBIOLOGICAL AND SENSORIAL PROPERTIES OF PREPARED BEEF BURGER
The objective of this work was to study the effects of mint and rosemary extracts on the microbiological , chemical properties sensory quality of prepared beef burger during storge. Two types of mint and rosemaryextracts at 3%(w/v( (water and ethanolic) were used in prepared beef burger samples.The...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Árabe |
| Pubblicazione: |
Mansoura University, Faculty of Agriculture
2015-11-01
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| Serie: | Journal of Food and Dairy Sciences |
| Soggetti: | |
| Accesso online: | https://jfds.journals.ekb.eg/article_50083_88ebbc71f44a38a52aba1ca3e3d2fc03.pdf |
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