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.
格式:	Artigo
語言:	Inglês
出版:	Kemerovo State University 2016-03-01
叢編:	Техника и технология пищевых производств
主題:	horsemeat mutton dill baa “polysorbovit” pastes hypoallergenic raw materials
在線閱讀:	http://fptt.ru/stories/archive/40/5.pdf
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