The role of plant components in imparting functional properties to restructured meat products
The physical, chemical traits of plant components used to impart functional properties to restructured meat products. An analysis of a number of sources of scientific literature has shown that for the manufacture of functional restructured meat products.
| Рубрика | Биология и естествознание |
| Вид | статья |
| Язык | английский |
| Дата добавления | 18.12.2023 |
| Размер файла | 638,7 K |
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