Investigation of the meat maturation process
Introduction. This article provides an overview of current research on various methods of maturation (aging) of animal meat, as well as their physico-chemical, sensory and microbiological characteristics. The purpose of the work is to analyze modern methods of studying the processes of maturation (a...
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| Main Authors: | , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2025-04-01
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| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/799 |
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