Research of influence of thermal processing and sunflower vegetable oil addition on functional properties of meat products
Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.
| Рубрика | Кулинария и продукты питания |
| Предмет | Technology of cooking meat and meat products |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Indzhelieva D.T. |
| Дата добавления | 28.02.2023 |
| Размер файла | 51,0 K |
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