Abstract:ABSTRSCT Consumption of meat had faced some problems such as microbial growth and shortage of the shelf life because of the cross contamination during processing and handling. In this study,wheat, lentil, chickpea, carrot, soybean and mushrooms were used to prepare burger formula from planted sources and these formula comparing with commercial burger which produced from meat. Chemical composition, PH value, color , total volatile nitrogen, thiobarbituric acid value, microbiological evaluation and sensory evalu… Show more
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