Evaluation of the Nutritional and Storage Quality of Meatballs Formulated with Bee Pollen-Reference-Cited by-同舟云学术

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

Published:2014-08-31 Issue:4 Volume:34 Page:423-433
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Turhan Sadettin,Yazici Fehmi,Saricaoglu Furkan Turker,Mortas Mustafa,Genccelep Huseyin

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201426636276949.pdf

Reference34 articles.

1. Characteristics of beef burger as influenced by various types of lemon albedo

2. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

3. Strategies for designing novel functional meat products

4. Antibacterial activities of Turkish pollen and propolis extracts against plant bacterial pathogens

5. Enhancement of the nutritional status of beef patties by adding flaxseed flour

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Improving the physicochemical quality and oxidative stability of deep-fried pork meatballs by coating with chitosan grafted gallic acid;Meat Science;2024-12

2. Prediction of shelf life and sensory qualities of beef meatball with biodegradable taro starch-duck bone gelatin packaging at different storage temperatures;Applied Food Research;2024-06

3. The effect of nano/microparticles of bee pollen on the shelf life of high‐fat cooked sausage during refrigerated storage;Food Science & Nutrition;2024-03-07

4. THE EFFECT OF ULTRASOUND PRETREATMENT ON OIL ABSORPTION AND QUALITY OF DEEP-FRIED CHICKEN SCHNITZELS;Gıda;2024-02-14

5. Exploring the Health Benefits of Bee Pollen and Its Viability as a Functional Food Ingredient;Reviews in Agricultural Science;2024

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