Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Sergei S. Tsikin"'
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 1, Pp 32-42 (2020)
An analysis of an effect of the green tea extract on quality and shelf life of animal fats is presented. It is shown that the rate and depth of fat hydrolysis depend on a storage temperature. The higher the storage temperature, the higher the rate of
Externí odkaz:
https://doaj.org/article/3ed3ef30afd04a409e723e65c73908e0
