The Effect of Acid Composition on the Fermentation Process of Pork Fat
Introduction. Dry fermented meat products are considered to be fine foods. Their quality depends on a combination of various processes. The composition and properties of raw materials, e.g. fat, play a key role in quality formation. The research objective was to study the fermentation process in fou...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2020-03-01
|
| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/56/4.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|