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Inicio  /  Applied Sciences  /  Vol: 13 Par: 11 (2023)  /  Artículo
ARTÍCULO
TITULO

Effects of the Addition of Pecan Nuts on the Nutritional Properties and Final Quality of Merino Lamb Burgers

María Jesús Martín-Mateos    
Lucía León    
Alberto Ortiz    
David Tejerina    
Carmen Barraso    
María Montaña López-Parra    
Palmira Curbelo and Susana García-Torres    

Resumen

This research contributes to the development of a technological strategy to offer the consumer lamb burgers with pecan nuts as an enhanced product. Extra nutritional value, a healthy fatty acids profile and the use of antioxidants as preservatives can be achieved by incorporating pecan nuts in burgers? formulation.

PÁGINAS
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