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1.
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Quality characteristics of low-fat beef patties formulated with jerusalem artichoke (Helianthus tuberosus L.) [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • خواص الجودة لاقراص البرجر منخفض الدهن المصنع باستخدام نبات الطرطوفة.
In: Journal of Agricultural and Environmental Sciences 2007.v.6(3)
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Nutritional evaluation of patties fortified with some natural sources rich in Iron [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • التقييم الغذائى للفطائر المدعمة ببعض المصادر الطبيعية الغنية بالحديد.
In: Mansoura University Journal of Agricultural Sciences 2007.v.32(11)
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Functional properties of lupine and chickpea flours and its application in beef patties [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الخصائص الوظيفية لدقيق الحمص والترمس وتطبيقه فى البيف باتيه.‪‪‪
In: Mansoura Unviersity Journal of Agricultural Sciences 2005.v.30(5)
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Quality and acceptability of value-added beef burger [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • مدى جودة وقبول البرجر عالى القيمة.
In: Beni-Suef Veterinary Medical Journal. Beni-Suef Vetrinary Medicen Journal November 2010, 6th Scientific conference 2010.v.17(1)(Special issue)
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