Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat | Heba Hussein Saleh Abdel-Naeem

Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat

Citation:: Hassan, M. A., H. M. H. Mohamed, N. A. Yassien, and H. H. S. Abdel-Naeem, "Comparing the Proximate Composition, Technological Properties and Sensory Attributes of Burger Patties and Emulsion Sausage Processed from Imported Brazilian and Indian Meat", International Journal of Veterinary Science, vol. 9, issue 3, pp. 403-408, 2020.