Modifying Quality Attributes of Beef Burger Patties Using Moringa and Olive Seed Powders

In: 63rd International Congress of Meat Science and Technology
Authors:
F.Y. Al-Juhaimi Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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M.D. Hawashin Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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E.E. Babiker Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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O.Q. Adiamo Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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O.N. Alsawmahi Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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K. Ghafoor Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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I.A.M. Ahmed Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; faljuhaimi@ksu.edu.sa

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Type:
Chapter
Pages:
568–569
DOI:
https://doi.org/10.3920/9789086868605_252

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