ShareFROZEN STORAGE STABILITY OF BEEFBURGER CONTAINING PLANT MEAT SUBSTITUTES.
Author(s) : HAMZA M. A.
Type of article: Article
Summary
STUDY OF THE PHYSICAL, CHEMICAL, FUNCTIONAL AND ORGANOLEPTIC PROPERTIES AND THE MICROBIOLOGICAL QUALITY OF BEEFBURGERS MADE OF MEAT AND BROKEN WHITE RICE AND/OR BROAD BEAN FLOUR. (Bibliogr. int. CDIUPA-CNRS, FR., 87-210-230633.
Details
- Original title: FROZEN STORAGE STABILITY OF BEEFBURGER CONTAINING PLANT MEAT SUBSTITUTES.
- Record ID : 1988-1503
- Languages: English
- Source: J. agric. Food Chem. - vol. 26 - n. 4
- Publication date: 1987
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Mince; Microbiology; Broad bean; Meat; Rice; Organoleptic property; Steak; Freezing
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