Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Malyutina K."'
Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 1, Pp 32-43 (2020)
Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research obje
Externí odkaz:
https://doaj.org/article/df1ba7a183de430ca21aa79f5d5a9066
Publikováno v:
Техника и технология пищевых производств, Vol 39, Iss 4, Pp 20-25 (2015)
The composition of adipose tissue is very important in the technology of meat and meat products. It affects the functional and technological properties of raw materials, food and biological value, stability in storage and production figures. The comp
Externí odkaz:
https://doaj.org/article/7794063227eb47bebd79aa73798b5f3a
Autor:
Malyutina K.V., Gurinovich G.V.
Publikováno v:
Техника и технология пищевых производств, Vol 46, Iss 3, Pp 61-66 (2017)
At a meat processing plant along with raw materials from young animals intended for fattening and meat processing there moves raw material from animals being at the end of the period of their main productive activities. Pork of the fourth grade is su
Externí odkaz:
https://doaj.org/article/4e6db0e8d2d44d8eb19d75001f8b2eb3