TY  - BOOK
AU  - Amal Taher Hassan Khalafallah
AU  - Abdeirahman Mohamed Khalaf Allah , 
AU  - Mahmoud Ali Ahmed Bekheit , 
TI  - Evaluation of thyme and rosemary oils as antimicrobial and antioxidant agents in beef burger / 
PY  - 2014///
CY  - Cairo : 
PB  - Amal Taher Hassan Khalafallah , 
KW  - Beef burger
KW  - Quality characteristics
KW  - Thyme
N1  - Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Food Science and Technology; Issued also as CD
N2  - The present study was carried out to evaluate the effect of essential oils of thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.) at concentrations of 200 and 300 ppm, on the quality of fresh beef burger and during frozen storage at -18{u00BA}C for 4 months. The results indicated that  addition  of  the essential oils under study,  to beef burger had no effect on the chemical composition and the pH value of the produced burger,  while slightly decrease in water holding capacity and cooking loss was observed compared to control through the storage time
UR  - http://172.23.153.220/th.pdf
ER  -