DEVELOPING THE RECIPES OF PROTEIN-FAT EMULSIONS FOR POULTRY MEAT PASTES
The increase in poultry meat production technology determines the necessity of finding technological solutions for rational and integrated use of raw materials, mainly in the output of end products. Paste is one of these types of food. Recent developments in paste technology are aimed at product ran...
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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/47/4.pdf |
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