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Improving the quality characteristics of beef burger by adding thyme essential oil and jojoba oil [electronic resource].

By:

Kassem, Gehan M

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Language: English Summary language: Arabic Description: p.1-9Other title:

تحسين جودة البرجر البقرى بأضافة زيت الزعتر و زيت الجوجوبا [Added title page title]

Uniform titles:

Zagazig veterinary journal, 2007 v. 35 (2) [electronic resource].

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In: Zagazig Veterinary Journal 2007.v.35(2)Summary: The present study aimed to investigate the effect of addition of different concentration of thyme essential oil (0.02, 0.04, 0.06%), and jojoba oil (1 %) on the quality, and stability of beef burger.

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The present study aimed to investigate the effect of addition of different concentration of thyme essential oil (0.02, 0.04, 0.06%), and jojoba oil (1 %) on the quality, and stability of beef burger.

Summary in Arabic.

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