Keywords = burger
| Number of Articles: 12 | ||||
| 1 | Impact of Date Seed Powder as A Natural Antioxidant for Improving Oxidative Stability of Beef and Chicken Burgers | |||
| Volume 55, Issue 2, April 2024, Page 111-124 | ||||
| Mohamed A. Kelany; Safaa A. Limam; Mohamed A. H. Toweir | ||||
| 2 | Effect of some plant extracts on the quality of fish sausage and burger | |||
| Volume 26, Issue 1, January and February 2022, Page 287-297 | ||||
| Mohamed Abou-Taleb et al. | ||||
| 3 | Determinants of Fresh and Processed Meat Consumption in Saudi Arabia محددات استهلاک اللحوم الطازجة والمصنعة في المملکة العربية السعودية | |||
| Volume 3, Issue 2, December 2021, Page 307-316 | ||||
| abeer abdalla kinawy; Hanady Abdelradi; Rehab Said | ||||
| 4 | BACTERIOLOGICAL PROFILE OF SOME MEAT PRODUCTS MARKETED IN SHARKIA GOVERNORATE | |||
| Volume 35, Issue 1, January and February 2020, Page 1-8 | ||||
| 5 | PREVALENCE, VIRULENCE FACTOR GENES AND ANTIBIOTIC RESISTANCE OF BACILLUS CEREUS ISOLATED FROM READY TO EAT SANDWICHES | |||
| Volume 34, Issue 9, September and October 2019, Page 239-253 | ||||
| 6 | Microbiological Evaluation of Some Fast Food Sandwiches in Fayoum | |||
| Volume 47, Issue 1, 2019, Page 27-38 | ||||
| Alaa El-din El-Fakhrany; Neimat Aly Hassan Elewa; Ashraf Ahmed Moawad; Nahla El-Saidi | ||||
| 7 | Crop Performance and Fruit Physicochemical Properties and Nutri-tional Components of Pumpkin (Cucurbita moschata) Cultivated at Different Density | |||
| Volume 50, Issue 1, March 2019, Page 125-148 | ||||
| A. G. Haridy; Manal A.M. Hassan | ||||
| 8 | Prevalence of Salmonella and Escherichia Coli Organisms as Bacteriological Hazards in some Meat Products | |||
| Volume 34, Issue 3, August 2018, Page 150-157 | ||||
| Saad, M.S; M. A Hassan; Nahla Abou El Ros; Walaa A. Abou Arayes, | ||||
| 9 | Microbiological Profile of Some Meat Products in Menofia Markets | |||
| Volume 34, Issue 2, June 2018, Page 1-7 | ||||
| Amani M. Salem; Nahla A. Shawky; Lamiaa Abo-Hussein | ||||
| 10 | Effect of Using Date Pits Powder as a Fat Replacer and Anti-Oxidative Agent on Beef Burger Quality | |||
| Volume 9, Issue 2, February 2018, Page 91-96 | ||||
| Rowida Essa; E. M. Elsebaie | ||||
| 11 | QUALITY ASSESSMENT OF FORMULATED FISH SILVER CARP BURGERS DURING FROZEN STORAGE | |||
| Volume 5, Issue 6, June 2014, Page 403-419 | ||||
| M. F. Osman; Nahla S. Zidan | ||||
| 12 | Quality and acceptability of value-added beef burger | |||
| Volume 20, Issue 1, March 2010, Page 181-187 | ||||
| F. A. Khalafalla; Fatma H. M. Ali; A. H. Abdel-Azeem; Gehan M. A. Kassem; M. M. T. Emara | ||||
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