Water-holding and water-holding capacity of meat and methods of its determination
The considered topic is of great interest for researchers and practitioners engaged in the development of technology and the production of meat food. In the review, the authors focus on theoretical aspects of the meat capacity to bind and hold water. The characteristic of the forms and strength of t...
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| Principais autores: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
The V.M. Gorbatov All-Russian Meat Research Institute
2023-04-01
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| Serija: | Теория и практика переработки мяса |
| Teme: | |
| Online dostop: | https://www.meatjournal.ru/jour/article/view/250 |
| Oznake: |
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