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ВДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ПРОМИТОГО ФАРШУ З М’ЯСА ІНДИКІВ МЕХАНІЧНОГО ОБВАЛЮВАННЯ-СУРІМІ ТА РОЗРОБКА НОВИХ ПРОДУКТІВ З ЙОГО ВИКОРИСТАННЯМ

Autor: Peshuk, Lyudmila V., Galenko, Oleg O., Shuler, Svitlana M.

Publikováno v: Journal of Chemistry and Technologies; Том 30 № 2 (2022): Journal of Chemistry and Technologies; 285-297
Journal of Chemistry and Technologies; Vol. 30 No. 2 (2022): Journal of Chemistry and Technologies; 285-297

The technology of mechanically deboned washed minced poultry meat (PMMD) is an alternative source of high-quality protein in the technology of new meat products from surimi-like material. Theoretically justified and experimentally confirmed the effec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=issn2306871X::fb4e864d8b40c1ec128f92414336dc8d
http://chemistry.dnu.dp.ua/article/view/261925

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