The impact of freeze thawing the protein component and microstructure of m'snyh
2015
Yanchev, M .; Zhelev, T.
Investigated the use of technology in the production of semi-finished meat pro- split frozen mixtures based food ingredients krioprotektornoyi actions that are able to neutralize the negative impact of low temperatures freezing. To discuss the results of studying the protein component and microstructure of meat using mixtures krioprotektornoyi actions during freezing and thawing.
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Библиографическая информация
Food industry of agroindustrial complex
Том
1
Выпуск
3
Издатель
Publishing office "Paralel"
Нумерация страниц
33-37
Другие темы
Meat system; The solubility of proteins; Freezing and thawing; A mixture of radioprotective action
Язык
неизвестный
Переведенный заголовок
Food industry of agroindustrial complex
2018-03-15
AGRIS AP
Поставщик данных
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