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DEVELOPMENT AND EVALUATION OF CONSUMER PROPERTIES OF HYPOALLERGENIC MEAT PASTES

The development of food products with hypoallergenic properties is needed for widening the assortment of products for people with alimentary allergy and food intolerances. The purpose of the work is the development of compounding and evaluation of consumer properties of combined meat pastes, consist...

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Principais autores: Lyakh V.A., Fedyanina L.N., Smertina E.S.
פורמט: Artigo
שפה:Inglês
יצא לאור: Kemerovo State University 2016-03-01
סדרה:Техника и технология пищевых производств
נושאים:
horsemeat
mutton
dill
baa “polysorbovit”
pastes
hypoallergenic raw materials
גישה מקוונת:http://fptt.ru/stories/archive/40/5.pdf
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