Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Yu. P. Kryzhova"'
Autor:
Yu. P. Kryzhova, O. S. Deiak
Publikováno v:
Тваринництво та технології харчових продуктів, Vol 12, Iss 2, Pp 38-47 (2021)
The relevance of this research is to provide the population with food products that, when consumed regularly or excessively for a long time, have not caused any health problems. Thus, the purpose of the work was to use beet syrup and beets in the tec
Externí odkaz:
https://doaj.org/article/d844e6b639b54374b9999a5f4b68cde8
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 22, Iss 94, Pp 32-36 (2020)
Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technologic
Externí odkaz:
https://doaj.org/article/5f02450a6a6c4fc1840dc85b06f013d9