A Comparative Study of Characteristics Fish Burger and Beef Burger

Sideeg, Fatima Ahmed; AbdAlla, Latifa Ibrahim; Hmad, Nmareq Abbas; Supervisor - Mohamed Yousuf Khalil

dc.contributor.author	Sideeg, Fatima Ahmed
dc.contributor.author	AbdAlla, Latifa Ibrahim
dc.contributor.author	Hmad, Nmareq Abbas
dc.contributor.author	Supervisor - Mohamed Yousuf Khalil
dc.date.accessioned	2015-12-28T10:57:44Z
dc.date.available	2015-12-28T10:57:44Z
dc.date.issued	2015-10-02
dc.identifier.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	en_US
dc.identifier.uri	http://repository.sustech.edu/handle/123456789/12382
dc.description	Bachelors Search	en_US
dc.description.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.	en_US
dc.description.sponsorship	Sudan University of Science and Technology	en_US
dc.language.iso	en	en_US
dc.publisher	Sudan University of Science and Technology	en_US
dc.subject	animal production	en_US
dc.subject	Burger Fish	en_US
dc.subject	Burger cow	en_US
dc.title	A Comparative Study of Characteristics Fish Burger and Beef Burger	en_US
dc.title.alternative	مقارنة بين خصائص بيرقر السمك وبيرقر البقر	en_US
dc.type	Thesis	en_US