Journal of Food Quality / 2018 / Article / Fig 3

Research Article

Effect of Cornelian Cherry (Cornus mas L.) Juice on Selected Quality Properties of Beef Burgers

Figure 3

Thiobarbituric acid (TBA) values of beef burgers during storage, . Means followed by the different lowercase letters between the samples at the same storage time and capital letters between the same samples at different storage times indicate significant differences () between values.

We are committed to sharing findings related to COVID-19 as quickly as possible. We will be providing unlimited waivers of publication charges for accepted research articles as well as case reports and case series related to COVID-19. Review articles are excluded from this waiver policy. Sign up here as a reviewer to help fast-track new submissions.