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

Authors

  • M. Abd Elgadir* Author
  • B. Jamilah Author
  • R. Abdul Rahman Author

Published

2014-01-01

Issue

Vol. 3 No. 4 (2014)

Section

Articles

How to Cite

QUALITY AND SENSORY ATTRIBUTES OF BURGER FORMULATED FROM FRESH BEEF CUTS (LONGISSMUS DORSI) INFUSED WITH CITRIC ACID. (2014). International Journal of Food and Nutritional Sciences, 3(4), 01-05. https://www.ijfans.org/index.php/Journal/article/view/197