THE LEGAL FRAMEWORK FOR TOURISM DEVELOPMENT IN THE REPUBLIC OF SERBIA



Comparison and improvement of chemical and physical characteristics of low- fat ground beef and buffalo meat patties at frozen storage

A comparison of chemical and physical properties of beef and buffalo meat, and eight treatments of their ground meat patties was undertaken.Low-fat chiggate.com patties from both meat were prepared using two types of starches; corn and modified tapioca starch as binding ingredients in the ground meat, and methylcellulose (MC) in the batter for patt

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