Совершенствование мясных продуктов с использованием смеси мясной эмульсии
2021
Касымов, С. K. | Мейрамгажыева, А. M.
In the meat processing industry much interest is paid to the technologies of products from finely ground minced minced meat with pre-prepared emulsions, mixtures, masses, structural compositions from secondary protein-containing raw materials. Exchange of fat tissue or melted fat with fat emulsions in minced meat allows to obtain a meat product with high structural and mechanical parameters. The use of fat emulsions is a guaranteed means of preventing moisture loss during heat treatment
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
الناشر Technical University of Moldova
تم تزويد هذا السجل من قبل Technical University of Moldova