Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products

Autor: Laila S. Syzdykova, Aigul M. Tayeva, Zhibek K. Ussembaeva, Leila A. Kaimbayeva, Shynar Kenenbay, Madina O. Kozhakhiyeva

Publikováno v: Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology
Food Science and Technology, Issue: ahead, Published: 04 JUL 2019

The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d82c5d3e924e2feb7865ed104619b142
https://doi.org/10.1590/fst.30418