Heat treatment of meat products in different heating media
2013
FEDORKINA, I.А.
Results over of research of influence of thermal treatment of meat ready-to-cook foods are brought in different warming environments (рarokohvektomat «Unox», SHF and IR - heating). The processes of the thermal affecting are investigational biochemical changes in the superficial and deep layers of meat product. The comparative analysis of amino acid composition of standards is produced after temperature treatment in рarokohvektomate «Unox» and treated SHF- or IR - heating
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