Zobrazeno 1 - 4
of 4
pro vyhledávání: '"M. F. Khayrullin"'
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032011
Uncooked smoked sausages stand out among sausages due to sophisticated production technology. The main production processes are salting, fermentation and drying. The drying process is accompanied by the most complex processes: biochemical, physicoche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4784886bc7040896356c4ef8421ce1fd
https://doi.org/10.1088/1755-1315/677/3/032011
https://doi.org/10.1088/1755-1315/677/3/032011
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:022111
The trend of active development of consumption of chilled meat products and instant food products has persisted over the past years, despite the fact that the retail price of chilled meat is higher than frozen. This trend is observed not only in Russ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26078dd4c9a5081039d334a3fa3ef601
https://doi.org/10.1088/1755-1315/677/2/022111
https://doi.org/10.1088/1755-1315/677/2/022111
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 677:032014
Today, the production of boiled-smoked pork products is aimed at using intensive salting methods using technological methods of injection with multi-component brines and subsequent mechanical processing. This makes it possible to improve both the org
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3113f58c48c506d22327591a56ad519
https://doi.org/10.1088/1755-1315/677/3/032014
https://doi.org/10.1088/1755-1315/677/3/032014
Publikováno v:
IOP Conference Series: Earth and Environmental Science. 613:012120
Turkey meat is the most valuable product for human nutrition. In this research, we suggest a technological solution for food production from turkey meat, as well as assess the influence of cross on the organoleptic characteristics of the product. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f81e57d7f9421592ab37fa487bb65736
https://doi.org/10.1088/1755-1315/613/1/012120
https://doi.org/10.1088/1755-1315/613/1/012120