Совершенствование мясных продуктов с использованием смеси мясной эмульсии
2021
Касымов, С. K. | Мейрамгажыева, А. M.
In the meat processing industry much interest is paid to the technologies of products from finely ground minced minced meat with pre-prepared emulsions, mixtures, masses, structural compositions from secondary protein-containing raw materials. Exchange of fat tissue or melted fat with fat emulsions in minced meat allows to obtain a meat product with high structural and mechanical parameters. The use of fat emulsions is a guaranteed means of preventing moisture loss during heat treatment
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书目信息
出版者 Technical University of Moldova