Fermentation process of beef effected by its physical and chemical traits
Scientific substantiation of the most rational ways of fermenting meat raw materials, establishing requirements for raw materials for the production of fermented meat. A positive effect of fermentation for 18 days on the consumer characteristics of meat.
| Рубрика | Кулинария и продукты питания |
| Вид | статья |
| Язык | английский |
| Дата добавления | 16.06.2024 |
| Размер файла | 1015,7 K |
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