Influence of technological parameters on the quality of meat-vegetable canned foods for child nutrition
1998
Ustinova, A.V. | Aslanova, M.A. (Vserossijskij nauchino-issledovatel'skij institut myasnoj promyshelenosti, Moskva (Russian Federation))
Reliability of heat treatment regimes during production of meat-vegetable canned foods, that guarantee biological value, is proved by the results of experimental investigations. Chemical and amino acid composition, as well as microbiological characteristics of the products manufactured according to the above regimes are represented.
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Библиографическая информация
Эту запись предоставил Unassigned data from Yugoslavia
