Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Bakhytkul Assenova"'
Autor:
Rysgul Ashakayeva, Bakhytkul Assenova, Galiya Tumenova, Almagul Nurgazezova, Gulnara Zhumanova, Zhibek Atambayeva, Assemgul Baikadamova, Dmitrii Il, Assel Dautova
Publikováno v:
Foods, Vol 11, Iss 23, p 3886 (2022)
Semi-smoked sausages were made with 5%, 10%, 15%, 20%, and 25% replacement of horsemeat by emulsion gel made with offal broth (stomach, kidney, liver, heart, brain, and a miscellaneous trimmings of a horse), pumpkin flour, and egg yolk in a ratio of
Externí odkaz:
https://doaj.org/article/525ab039b65e46518793d82b0567ab4a
Publikováno v:
Scopus-Elsevier
In this paper the technology of preparation the protein-fat emulsion and its effect to sensory, physicochemical and microbial characteristics of meat cutlets are presented. The protein-fat emulsion consists of 75% of the chicken crests, 15% of the ve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d429337200baae9c04da82f954ee38
http://www.scopus.com/inward/record.url?eid=2-s2.0-85073414563&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-85073414563&partnerID=MN8TOARS
