Dondurulmuş Tereyağlı Salyangoz (Helix lucorum Linnaeus, 1758) Etinin Hazırlanması ve Besin Etiketi Analizleri

Yazarlar

  • İlkan Ali OLGUNOĞLU
  • Mine Perçin OLGUNOĞLU

Anahtar Kelimeler:

Buttered snail meat, Helix lucorum, Food label

Özet

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.

Yayınlanmış

2019-07-04

Nasıl Atıf Yapılır

OLGUNOĞLU, İlkan A., & OLGUNOĞLU, M. P. (2019). Dondurulmuş Tereyağlı Salyangoz (Helix lucorum Linnaeus, 1758) Etinin Hazırlanması ve Besin Etiketi Analizleri. Biyoloji Bilimleri Araştırma Dergisi, 2(1), 35–39. Geliş tarihi gönderen https://bibad.gen.tr/index.php/bibad/article/view/26

Sayı

Bölüm

Articles