EventsThe 6th International Electronic Conference on Applied Sciences
Event submissions
Published
This submission belongs to the session S7. Food Science and Technology of the event The 6th International Electronic Conference on Applied Sciences
Published date
03 Dec, 2025
Academic Editor
author-avatarAntonios Koutelidakis
Citation
Aneta Cegiełka, Marta Chmiel, Elżbieta Hać-Szymańczuk, The Effect of Adding Black Chokeberry Pomace on the Physicochemical, Organoleptic, and Microbiological Quality Attributes of Beef Burgers, in Proceedings of The 6th International Electronic Conference on Applied Sciences, 9 December–11 December 2025, MDPI: Basel, Switzerland
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The Effect of Adding Black Chokeberry Pomace on the Physicochemical, Organoleptic, and Microbiological Quality Attributes of Beef Burgers

Aneta Cegiełka 1
Marta Chmiel 1
Elżbieta Hać-Szymańczuk 2
1. Institute of Food Sciences, Department of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
2. Institute of Food Sciences, Department of Food Biotechnology and Microbiology, Warsaw University of Life Sciences-SGGW, Warsaw, Poland
Abstract
Keywords
chokeberry pomace
beef burger
quality