The role of plant components in imparting functional properties to restructured meat products
The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Features of the use of plant components to impart functional properties to sausages and meat pates.
| Рубрика | Кулинария и продукты питания |
| Предмет | Food technologies |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Larysa Borsolyuk, Sergii Verbytskyi |
| Дата добавления | 20.07.2024 |
| Размер файла | 142,1 K |
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