Shockwave effects in the technology of meat raw material processing
Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction. The review considers the main aspects of the development of sh...
Αποθηκεύτηκε σε:
| Κύριος συγγραφέας: | |
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| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
The V.M. Gorbatov All-Russian Meat Research Institute
2022-04-01
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| Σειρά: | Теория и практика переработки мяса |
| Θέματα: | |
| Διαθέσιμο Online: | https://www.meatjournal.ru/jour/article/view/206 |
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