Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay
Sign Up to like & getrecommendations! Published in 2017 at "Sains Malaysiana"
DOI: 10.17576/jsm-2017-4604-06
Abstract: Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus… read more here.
Keywords: quality; herbs vegetables; quality beef; nutritional quality ... See more keywords