QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH  BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID

M. Abd Elgadir1*; B. Jamilah2; R. Abdul Rahman2

QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID

Authors

M. Abd Elgadir1* Author
B. Jamilah2 Author
R. Abdul Rahman2 Author

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Published

2015-01-01

Issue

Vol. 4 No. 4 (2015)

Section

Articles

How to Cite

QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID. (2015). International Journal of Food and Nutritional Sciences, 4(4), 01-05. https://ijfans.org/index.php/Journal/article/view/331