Svojstva izolata belancevina iz kostiju svinja i goveda.
1990
Polic M. | Tisljarec D. | Milanovic Stevanovic M. | Basovic M.
Results of laboratory and pilot-production investigations clearly indicate that by applying the extraction of beef and pork bone residues in water, with or without using pressure and by drying the extracts with the spray-dryer system, a protein preparation can be produced. The preparation has wide application possibilities both from the aspect of functionality and nutritive value in various assortments of meat industry products. According to the obtained analytical data, the produced protein preparation is an isolate of proteins (90%) meaning that its properties can completely substitute the imported protein preparations (soybean isolate and natrium caseinate).
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Эту запись предоставил Wolters Kluwer