Dondurulmuş Tereyağlı Salyangoz (Helix lucorum Linnaeus, 1758) Etinin Hazırlanması ve Besin Etiketi Analizleri
Anahtar Kelimeler:Buttered snail meat, Helix lucorum, Food label
This study was carried out to explain the production of snail (Helix lucorum) meat that were collected from diferent regions of Turkey. Besides, in this
research, the chemical compositon values of snail meat which is ready for consumption were determined. At the end of the study, the avarege protein ratio
was found as %10.22, and it was found to be rich especially in terms of Mineral compositon and Vitamine A. At the same time, the results of the study have
shown there were no risk in terms of microbiological parameters.