Elibaid, Huwaida Mohamed Elnour; Supervisor, - Ebtisam Ali Alhassen
(Sudan University of Science & Technology, 2019-07-01)
The study was conducted to evaluate the effect of adding citric acid on the shelf life and quality of beef burger. Different levels of citric acid were added, (0% control, 0.8and 1 %). Six kilograms of beef were divided ...