Physical, chemical, microbiological and sensory quality attributes of liquid-smoked poultry burger patties as affected by adding liquid smoke and frozen storage (-18°C) for 6 months [electronic resource].

Includes reference.

Due to the desired color and flavor of smoked food especially smoked muscle food, the demand on these products Is increased. Nevertheless, there are some negative aspects associated with traditional smoking of these products that affect the consumer health. On the other hand, there is a difficulty In smoking of minced muscle foods with traditional smoking.

Summary in arabic.

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