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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书目信息
Food industry of agroindustrial complex
卷
1, 1
期
1-44
出版者
Pablishing office "Paralel"
页码
p. 10-14
其它主题
Ir - heating; Meat foods; Iрarokohvektomat; Shf - heating
语言
未知
类型
Journal Article
2014-06-15
AGRIS AP
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