Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at 41℃ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of...

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Detalles Bibliográficos
Autores principales: Turhan, Sadettin, Yazici, Fehmi, Saricaoglu, Furkan Turker, Mortas, Mustafa, Genccelep, Huseyin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662146/
https://www.ncbi.nlm.nih.gov/pubmed/26761280
http://dx.doi.org/10.5851/kosfa.2014.34.4.423

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662146/
https://www.ncbi.nlm.nih.gov/pubmed/26761280
http://dx.doi.org/10.5851/kosfa.2014.34.4.423

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