Effect of sunflower - protein based products on the properties of ground-meat products
1991
Cavoski, D. (Poljoprivredni fakultet, Beograd - Zemun (Yugoslavia)) | Eric, M. | Simic, D. | Perunovic, M. | Mitrovic, S.
This paper contains a presentation of the results obtained in studying the possibility of using sunflower meal in making ground-meat products in the concentration of 2, 4 and 6. The use of sunflower meal reduces cooking loss and improves the organoleptic properties of the products (in the concentration of 2 and 4). Only the colour was given somewhat lower marks.
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