Chemical Indicators of Ostrich Struthio camelus Linnaeus, 1758 Meat Burger Prepared by Adding Different Fat Levels During Frozen Storage
This study included preparation of ostrich meat burger with different levels of ostrich fat. The first treatment was free-fat and the second treatment 5% fat, the third treatment was 10% fat, the fourth and the fifth was 15% and 20% respectively and stored in 18 ± 2 co for 120 days. Changes in chemi...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Basrah
2019-11-01
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| Series: | Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ |
| Subjects: | |
| Online Access: | https://bjas.bajas.edu.iq/index.php/bjas/article/view/105 |