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Antioxidant and Antimicrobial Activities of Galangal and Sumac to Improve Quality Attributes of Beef Burger

Antioxidant and Antimicrobial Activities of Galangal and Sumac to Improve Quality Attributes of Beef Burger

Rasha Ali Taha Hamza1, Atef Saad Osheba1, Hassan Mohamed Sobhy2, Sahar Hussein Abdalla Hekal2* 

1Deptartment of Meat and Fish Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt; 2Deptartment of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt.

*Correspondence | Sahar Hussein Abdalla Hekal, Department of Natural Resources, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt; Email: [email protected] 

Advances in Animal and Veterinary Sciences

November

Vol. 12, Iss. 11, pp. 2062-2300

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