Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life"
written by Tamador Maaya, Basem Mohammed Al-Abdullah,
published by Food and Nutrition Sciences, Vol.7 No.11, 2016

has been cited by the following article(s):

[1]	Quality Improvement of Fermented Young Muskmelon through Inoculation with Different Starter Cultures of Lactic Acid Bacteria
	Microbiol Infect Dis, 2022

[2]	Sensory Characteristics of Different Types of Chicken Karahi
	2019

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