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1.
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Effect of some natural and synthetic antioxidants on ground beef meat during cold storage [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير بعض مضادات الأكسدة الطبيعية والمشيده على مفروم اللحم البقؤى خلال التخزين المبرد.
In: Alexandria Journal of Food Science and technology 2009.v.6(1)
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2.
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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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3.
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Utilization of some fat substitutes in processing of low fat sausages [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • الإستفادة ممن بعض بدائل الدهون فى تصنيع السجق منخفض الدهن.
In: The Bulletin Faculty of Agriculture, Cairo University 2002.v.53(4)
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4.
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Effects of sodium lactate, potassium sorbate and cetylpyridinium chloride on physicochemical properties and microbial count of cold ground beef meat [electronic resource]. by Language: English Summary language: Arabic
Other title:
  • تأثير لاكتات الصوديوم وسوربات البوتاسيوم وكلوريد الستيلبايريدينيوم على الصفات الفيزيوكيميائية والحسية والعد الميكروبى للحم البقرى المفروم المبرد.
In: Alexandria Journal of Food Science and technology 2006.v.3(2)
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5.
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Evaluation of nutrient content and cooking Characteristics of low fat Beef burger [electronic resource] by Language: English Summary language: Arabic
Other title:
  • تقييم المحتوى الغذائى وخصائص الطهى البرجر البقري منخفض الدهن
In: Egyptian Journal of Agricultural Research 2017.v.95(4)
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Availability: Items available for loan: Main (1)Call number: ART EJAR V95 No4 15.

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