Physicochemical, microbiological and sensory evaluation of rabbit meatballs marinated in tamarillo juice (Solanum Betaceum)

Article

Abstract: Rabbit meat and tamarillo juice were used to prepare a new type of meatball, considering the effect

Palabras claves:

Marinade time, Marinate solution, Meatball, Rabbit meat, Tamarillo juice

Autores:

Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, Manay P., P. I. Amancha, Robalino D.R., Roman Nicolay Rodríguez-Maecker

Fuentes:

scopus