Quality assessment of local and franchise beef and chicken burgers
Six brands of local beef and chicken burgers, three brands of franchise beef and two brands of franchise chicken burgers were evaluated for proximate composition, myoglobin and meat content, colour (L, a, b values) and microbiology composition i.e. Total Plate Count (CFU/gm), Coliform and Escherich...
| Автори: | , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Universiti Putra Malaysia Press
2000
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| Онлайн доступ: | http://psasir.upm.edu.my/id/eprint/3759/1/Quality_Assessment_of_Local_and_Franchise_Beef_and_Chicken_Burgers.pdf |