Для цитирования:

 ,   . Теория и практика переработки мяса. 2021;6(1):33-38. https://doi.org/10.21323/2414-438X2021-6-1-33-38

For citation:

Baioumy A.A., Abedelmaksoud T.G. Quality properties and storage stability of beef burger as influenced by addition of orange peels (albedo). Theory and practice of meat processing. 2021;6(1):33-38. https://doi.org/10.21323/2414-438X2021-6-1-33-38