Siham Lebaini

Department of Nutrition and Food Technology, Faculty of Agriculture, University of Jordan, Amman 11942, Jordan

Influence of the Partial Replacement of Sodium Chloride by Potas-sium Chloride, Monosodium Glutamate Salts and Their Combina-tion on the Physiochemical Properties, Color, and Sensory As-pects of Beef Burger

First available online:

Authors:

An-Najah National University
Nablus, Palestine

P.O. Box: 7, 707
Fax: (970)(9)2345982
Tel.: (970)(9)2345560; (970)(9)2345113/5/6/7-Ext. 2628
E-mail: [email protected]