Study of Microwave and frying process on hamburger microbial properties
The aim of this study was to determine the effect of microwaving and frying processes on microbial properties of hamburger. Samples were achieved throughout summer of 2010. Experiments were carried out on 30 samples of different hamburger brands achieved from various meat processing establishments a...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Islamic Azad University, Tabriz Branch
2011-11-01
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| Series: | Bihdāsht-i Mavādd-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://jfh.iaut.ac.ir/article_517393_4a74c3e601511cdcce3e779e8cc2eaa7.pdf |