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1.
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Improving the quality characteristics of beef burger by adding thyme essential oil and jojoba oil [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تحسين جودة البرجر البقرى بأضافة زيت الزعتر و زيت الجوجوبا.
In: Zagazig Veterinary Journal 2007.v.35(2)
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2.
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Microbiological changes in chicken burger formulated with some spices and herbs during frozen storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التغيرات الميكروبيولوجيه لبرجر الدجاج المحضر باضافة بعض التوابل والاعشاب اثناء فترة التخزين بالتجميد.
In: Assiut Journal of Agricultural Sciences 2011.v.42(2)Book 1
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3.
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Preparing some meat products using soybean seeds after removing the antinutritional matters [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • إعداد بعض منتجات اللحوم باستخدام بذور فول الصويا بعد إزالة المواد الضارة غذائيا منها.
In: Annals of agricultural science, Moshtohor 2005.v.43(2)
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4.
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Chemical and technological studies on chicken burger [electronic resource] / Zeinab Mostafa Ahmed Heikal by Language: English Summary language: Arabic
Publication details: 2019
Dissertation note: Thesis (M.S.) -- Assiut University, 2019.
Other title:
  • دراسات كيميائية وتكنولوجيه على برجر الدجاج
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Availability: Items available for loan: Main (1)Call number: CD-5830.

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5.
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Quality of comminuted and formed chicken meat products as affected by addition of chicken skin and mechanically deboned meat as addition binder [electronic resource] / Abeer Ezzeldin Hassan Ibrahim by Language: English Summary language: Arabic
Publication details: 2020.
Dissertation note: Thesis (M.S.) -- Cairo University, 2020.
Other title:
  • جودة لحوم الدواجن المشكلة و تأثرها بإضافة جلد الدجاج و لحم الدجاج المستخلص ميكانيكيا كإضافة رابطة
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Availability: Items available for loan: Main (1)Call number: CD-6315.

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6.
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7.
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Effect of technological properties of Buffalo meat on quality of burger [electronic resource] / Breen Fouad Zaki Abd El-kawi by Language: English Summary language: Arabic
Publication details: 2021.
Dissertation note: Thesis (M.S.) -- Cairo University, 2021.
Other title:
  • تاثير خواص التقنية للحوم الجاموس على جودة البيرجر
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Availability: Items available for loan: Main (1)Call number: CD-6571.

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8.
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Vital value of coriander and fennel volatile oils on quality beef burger during cryopreservation [electronic resource] by Language: English Summary language: Arabic
Other title:
  • القيمة الحيوية لزيت الكزبرة والشمر العطري على جودة برجر اللحم البقرى أثناء الحفظ بالتبريد
In: Mansoura University Journal of Food and Dairy Sciences 2022.v.13(7)
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Availability: Items available for loan: Main (1)Call number: ART MUJFDS V13 No7 2.

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9.
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Effect of some natural replacers on the quality and nutritive value of beef burger [electronic resource] / Amal Ramadan Fawy Hassan by Language: English Summary language: Arabic
Publication details: 2022.
Dissertation note: Thesis (Ph.D.) -- South Valley University , 2022.
Other title:
  • تأثير بعض البدائل الطبيعية على الجودة والقيمة الغذائية للبرجر البقري
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Availability: Items available for loan: Main (1)Call number: CD-6933.

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