"Quality Characteristics of Gamma Irradiated Beefburger Formulated with Partial Replacement of Beef Fat with Olive Oil and Wheat Bran Fibers"
written by Karema A. Mahmoud, Hesham M. Badr,
published by Food and Nutrition Sciences, Vol.2 No.6, 2011
has been cited by the following article(s):
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[11] Fatty Acids Profile of Olive Oil Extracted from Irradiated and Non-irradiated Olive Fruits
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[15] Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
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[16] The Effect of Seed Tempering and Micronization Temperature on the Physicochemical Properties of Chickpea Flour and Its Performance as a Binder in Low-fat …
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[17] QUALITY OF LIGHT PORK SAUSAGES CONTAINING KONJAC FLOUR IMPROVED BY TEXTURIZING INGREDIENTS
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