Sixty samples of market basterma belonging to Three factory grades were examined for, the organoleptic attributes, freshness, chemically and Microbiologically. The accepted attributes were Determined and deviations reported in the market Samples were described and discussed. The pH. Fat oxidation criteria and TVBN all correlate with the findings reported for the organoleptic examination. The chemical analysis revealed that most of the Market product failed to comply with the Egyptian standard specifications, and so is the microbiological findings. A matter which calls for additional trials to improve the product.
NOUMAN, T., DARWISH, A., NIAZI, Z., & AIEDIA, H. (2001). THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT. Veterinary Medical Journal (Giza), 49(2), 211-223. doi: 10.21608/vmjg.2001.372106
MLA
T NOUMAN; A DARWISH; ZINAB NIAZI; HODA AIEDIA. "THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT", Veterinary Medical Journal (Giza), 49, 2, 2001, 211-223. doi: 10.21608/vmjg.2001.372106
HARVARD
NOUMAN, T., DARWISH, A., NIAZI, Z., AIEDIA, H. (2001). 'THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT', Veterinary Medical Journal (Giza), 49(2), pp. 211-223. doi: 10.21608/vmjg.2001.372106
VANCOUVER
NOUMAN, T., DARWISH, A., NIAZI, Z., AIEDIA, H. THE TRADITIONAL EGYPTIAN BASTERMA I- QUALITY ATTRIBUTES OF MARKET PRODUT. Veterinary Medical Journal (Giza), 2001; 49(2): 211-223. doi: 10.21608/vmjg.2001.372106
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