Determination of the Effect of Different Ground Mustard Seeds on Quality Characteristics of Meatballs

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and micro-biological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball sampl...

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Detalles Bibliográficos
Autores principales: Çağlar, Muhammed Yusuf, Veli, Gök, Tomar, Oktay, Akarca, Gökhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048372/
https://www.ncbi.nlm.nih.gov/pubmed/30018497
http://dx.doi.org/10.5851/kosfa.2018.38.3.530

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6048372/
https://www.ncbi.nlm.nih.gov/pubmed/30018497
http://dx.doi.org/10.5851/kosfa.2018.38.3.530

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