Open AccessStudy of qualitative characteristics of burgers from beef partially replaced by truffle during different storage periods
Author(s) -
Gaidda Ali Makki,
Esraa Yacoob Yousif
Publication year - 2021
Publication title -
multidisciplinary science journal
Language(s) - English
Resource type - Journals
ISSN - 2675-1240
DOI - 10.29327/multiscience.2021007
Subject(s) - food science , truffle , peroxide , chemistry , significant difference , peroxide value , cold storage , zoology , biology , horticulture , botany , mathematics , statistics , organic chemistry