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

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Authors:

An-Najah National University
Nablus, Palestine

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