مقارنة الخصائص الحسية والفيزيائية لبرقر لحم البقر (المحلي والمستورد)

1- فهمي، لطيفة سعدالدين (1999م) : صناعة اللحوم: ندوة تطوير صناعة اللحوم–المجلس الأعلى للعلوم–وزارة التعليم العالي–سوريا.

2- الهيئة اﻟﺳوداﻧﯾﮫ ﻟﻠﻣواﺻﻔﺎت واﻟﻣﻘﺎﯾﯾس، (2008) ﻣواﺻﻔﮫ ﻗﯾﺎﺳﯾﮫ ﺳوداﻧﯾﮫ–اﻟﺑﯾرﻗر، ص3.

3- ﻋﺻﻣت ﻣﺣﻣد ﺻﺎﺑر اﻟزﻻﻗﻲ، (1996): ﺗﻛﻧوﻟوﺟﯾﺎ اﻟﻠﺣوم TechnologyMeat ﻗﺳم ﻋﻠوم وﺗﻛﻧوﻟوﺟﯾﺎ اﻻﻏذﯾﮫ–ﻛﻠﯾﮫ اﻟزراﻋﮫ ﺟﺎﻣﻌﮫ اﻻﺳﻛﻧدرﯾﮫ–اﻟﺷﺎطﺑﻲ-اﻻﺳﻛﻧدرﯾﮫ، ص60.

4- عمر شربتجي، عادل محيو، محمود عبد الكريم :(2024) تأثير عمليات الفرم والتمليح والتجميد في الخصائص الكيميائية والفيزيائية والحسية للمرتديلا المصنعة من لحم فخذ أمهات الديك، المجلة السورية للبحوث الزراعية، 11(4).

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