ANALYSIS OF THE INFLUENCE OF MECHANICAL PROCESSING ON STRUCTURAL, MECHANICAL, PHYSICAL AND CHEMICAL PROPERTIES OF RAW MEAT
The article reveals the results of experiments aimed at determining the influence of raw meat mechanical processing and multifunctional brines, which consist of connective tissue proteins with further massaging, on the structural, mechanical, physical, chemical and technological properties of the fi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2017-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/47/5.pdf |
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