Effect of cooking methods on organoleptic and microbiological properties of low-fat beef burger with added oat as fat replacer.

Citation:
Morsi, M. K., I. M. Haiam, S. M. Galal, and M. A. Ibrahim, "Effect of cooking methods on organoleptic and microbiological properties of low-fat beef burger with added oat as fat replacer.", J. Agric. Sci. Mansoura Univ., vol. 32, no. 6, pp. 4001–4013, 2007.

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