- Article
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
This paper attempts to analyse lamb burgers from meat cuts of lower commercial value to which various amounts of freeze-dried pecan nuts (5%, 10% and 15%) were added to study the influence of the addition of pecans on the quality of the burger. One h...

