THE AMINO ACID COMPOSITION OF MEAT PRODUCTS TREATED WITH PREPARATIONS OF MICROBIAL ORIGIN
Fermentation in the technology of dry-cured meat products helps to create products with high sensory characteristics and an extended shelf life. The purpose of this work was to study how bacterial and enzyme preparations affected the accumulation of free amino acids in dry-cured meat products. Th...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Odesa National University of Technology
2022-09-01
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| Rangatū: | Harčova Nauka ì Tehnologìâ |
| Ngā marau: | |
| Urunga tuihono: | https://journals.ontu.edu.ua/index.php/foodtech/article/view/2416 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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