Open AccessPhysiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef
Author(s) -
Yasir Salah Ibrahim Adam
Publication year - 2022
Publication title -
journal of food sciences
Language(s) - English
Resource type - Journals
ISSN - 2789-3383
DOI - 10.47941/jfs.1098
Subject(s) - food science , tenderness , processed meat , flavor , cooked meat , chemistry