Improving the functional and technological properties of minced pork using a proteolytic enzyme
The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease in the economic indicators of enterprise performanc...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
The V.M. Gorbatov All-Russian Meat Research Institute
2024-10-01
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| Seria: | Теория и практика переработки мяса |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.meatjournal.ru/jour/article/view/375 |
| Etykiety: |
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