A Comparative Study of Characteristics Fish Burger and Beef Burger

Please use this identifier to cite or link to this item: https://repository.sustech.edu/handle/123456789/12382

Title:	A Comparative Study of Characteristics Fish Burger and Beef Burger
Other Titles:	مقارنة بين خصائص بيرقر السمك وبيرقر البقر
Authors:	Sideeg, Fatima Ahmed AbdAlla, Latifa Ibrahim Hmad, Nmareq Abbas Supervisor - Mohamed Yousuf Khalil
Keywords:	animal production Burger Fish Burger cow
Issue Date:	2-Oct-2015
Publisher:	Sudan University of Science and Technology
Citation:	Sideeg,Fatima Ahmed.A Comparative Study of Characteristics Fish Burger and Beef Burger /Fatima Ahmed Sideeg ,Latifa Ibrahim AbdAlla,Nmareq Abbas Hmad ;Mohamed Yousuf Khalil .-khartoum :Sudan University of Science and Technology ,Collage of Animal Production,2015 .-23p. :ill. ;28cm .-Bachelors Search
Abstract:	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 for chemical analysis and sensory evaluation. Sample were showed significant (p≤0.05) differences in to croude protein and either extract.The results proved fish burger higher croude protein and either extract content and economic value that there low cost in fish burger. However there were no significant (p≤0.05) different in sensory evaluation. Keywords: sensory evaluation , chemical analysis, significant, fish burger.
Description:	Bachelors Search
URI:	http://repository.sustech.edu/handle/123456789/12382
Appears in Collections:	Bachelor of Animal Production

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A Comparative Study of ...pdf	Titel	179.8 kB	Adobe PDF	View/Open
Abstract.pdf	Abstract	136.42 kB	Adobe PDF	View/Open
Research.pdf	Research	212.64 kB	Adobe PDF	View/Open

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