Sideeg, Fatima Ahmed; AbdAlla, Latifa Ibrahim; Hmad, Nmareq Abbas; Supervisor - Mohamed Yousuf Khalil
(Sudan University of Science and Technology, 2015-10-02)
This experiment was conducted to compare some quality characteristics of fish and beef burger samples. After processing and preservation fish and beef sample were cooled at˗18˚c about 24hour. Were determined in doublicate ...