IMPROVING THE QUALITY OF BEEF BURGER BY TOMATO WASTES

Faculty Agriculture Year: 2016
Type of Publication: ZU Hosted Pages:
Authors:
Eman Talaat Ali Mohamed Abosead Ahmed
Journal: Zagazig J. Agric. Res., Vol. 42 No. (6) 2015 Zagazig J. Agric. Res., Vol. 42 No. (6) 2015 Volume:
Keywords : IMPROVING , QUALITY , BEEF BURGER , TOMATO WASTES    
Abstract:
In this study, different amounts of tomato waste extract (TWE) and tomato waste powder (TWP) as a natural antioxidant source were added to raw beef burger. The effects of adding TWE and TWP on the meat physico-chemical properties, total vol
    
     
 
       

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  • Eman Talaat Ali Mohamed Abosead Ahmed, "The Preservative Action of Protein ‎Hydrolysates from Legume Seed ‎Waste on Fresh Meat Steak at 4 °C: ‎Limiting Unwanted Microbial and ‎Chemical Fluctuations", MDPI stays neutral with regard to ‎jurisdictional claims ‎in published maps and ‎institutional ‎affiliations, 2022 More
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