Effects of selected herbs and vegetables on the nutritional quality of beef burger and rat bioassay

• Main Authors: Norhayati Mustafa Khalid,, Asma Qamaliah Abdul Hamid,, Chandrasena Ramakrishna,, Cheng, Irene, Chong, Zhi Yi, Ika Aida Aprilini Makbul,, Nur Amalina Abu Bakar,, Nurul Azrianti Abdul Aziz,, Nurul Hidayah A. Razak,, Nurul Huda Ngadimen,, Shariah Loh Long,, Abdul Salam Babji,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2017
• Online Access: http://journalarticle.ukm.my/11031/1/06%20Norhayati%20Mustafa.pdf; http://journalarticle.ukm.my/11031/; http://www.ukm.my/jsm/english_journals/vol46num4_2017/contentsVol46num4_2017.html

Rat bioassay was used to evaluate the nutritional quality of beef burger as influenced by the addition of selected herbs and vegetables. The selected herbs and vegetables used were pucuk ubi (Mannihot esculenta), pucuk gajus (Anacardium occidentale), pegaga (Centella asiatica) and jantung pisang (Mu...