IJFANS International Journal of Food and Nutritional Sciences

ISSN PRINT 2319 1775 Online 2320-7876

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

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M. Abd Elgadir1*, B. Jamilah2 and R. Abdul Rahman2

Abstract

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