EFFECT OF PROCESSING AND COOKING METHODS ON CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT MEAT PRODUCTS
MONA AHMED IBRAHIM ALI;
Abstract
This investigation was carried out to study the production of low-fat beefburger using suitable fat-replacer oat , carrageenan and Soy flour and some natural additives to improve flavor and as preservative. Oat at 2.5% gained the highest organoleptic sco
Other data
| Title | EFFECT OF PROCESSING AND COOKING METHODS ON CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT MEAT PRODUCTS | Authors | MONA AHMED IBRAHIM ALI | Keywords | EFFECT OF PROCESSING AND COOKING METHODS ON CHEMICAL, BIOLOGICAL AND MICROBIOLOGICAL PROPERTIES OF LOW-FAT MEAT PRODUCTS | Issue Date | 2008 | Description | This investigation was carried out to study the production of low-fat beefburger using suitable fat-replacer oat , carrageenan and Soy flour and some natural additives to improve flavor and as preservative. Oat at 2.5% gained the highest organoleptic sco |
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