الفهرس 
IntroductionOnly 14 pages are availabe for public view
 |  | from | 172 |  |  |
| | | from | 172 | | |
Abstract
Seven separate batches of ground beefburger containing 0 and 2,4 & 5% and 2&3%by weigh with rabbit hide hydrolyzate and potato peel , respectively . samples of each hide hydrolyzate and potato peel level werewrapped in a polyethylene film and stored at 4±1 °C for seven days after freezing .Another samples of each hide hydrolyzate and potato peel level were wrapped in a polyethylene film , freezed at-20°C and frozen stored at-18°C for 5 months.
The hide hydrolyzate was analyzed chemically , microbiologically and physically (emulsification capacity and emulsion stability )the amino acids and mineral of the hide hydrolyzate were also detrmind .the prepared potato peel was assessed chemically.
Samples were analyzed at days 0.4and 7 for changes in bacterial numbers.