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...
保存先:
| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Kemerovo State University
2016-03-01
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| シリーズ: | Техника и технология пищевых производств |
| 主題: | |
| オンライン･アクセス: | http://fptt.ru/stories/archive/40/5.pdf |
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