Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder
The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was rea...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The V.M. Gorbatov All-Russian Meat Research Institute
2021-07-01
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| coleção: | Теория и практика переработки мяса |
| Assuntos: | |
| Acesso em linha: | https://www.meatjournal.ru/jour/article/view/170 |
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