RESEARCH ON WATER ACTIVITY INDEX IN FROZEN MEAT FOODS
The article deals with a science intensive technology of fast-frozen dishes production with the use of activated liquids and systems. The objective of this research is to investigate the measurement of water activity in the developed frozen meat products. A receipt of fast-frozen dishes includes sau...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Kemerovo State University
2016-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/43/7.pdf |
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