Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature
Nutritional Quality of Minced Beef Meat
DOI:
https://doi.org/10.52763/PJSIR.BIOL.SCI.57.1.2014.32.40Keywords:
cooling, freezing temperature, minced beef meat, TBARS, colourAbstract
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Published
2014-04-21
How to Cite
Al-Jasass, F. M. (2014). Stability of Microbial and Chemical Indicators of the Minced Beef Meat under Freezing and Refrigerated Temperature: Nutritional Quality of Minced Beef Meat. Biological Sciences - PJSIR, 57(1), 32–40. https://doi.org/10.52763/PJSIR.BIOL.SCI.57.1.2014.32.40