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Journal of Food Quality
Volume 2017, Article ID 6350156, 9 pages
https://doi.org/10.1155/2017/6350156
Research Article

Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran

Correspondence should be addressed to Mohammad Hadi Eskandari; ri.ca.uzarihs@radnakse

Received 3 January 2017; Revised 17 March 2017; Accepted 11 April 2017; Published 21 May 2017

Academic Editor: Moreno Bondi

Copyright © 2017 Hadi Hashemi Gahruie et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hadi Hashemi Gahruie, Seyed Mohammad Hashem Hosseini, Mohammad Hossein Taghavifard, Mohammad Hadi Eskandari, Mohammad-Taghi Golmakani, and Ehsan Shad, “Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts,” Journal of Food Quality, vol. 2017, Article ID 6350156, 9 pages, 2017. https://doi.org/10.1155/2017/6350156.