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Impact of electrically activated water fractions on solubility of meat proteins
The article examines and discusses the influence of electrically activated water on the proteins of muscle tissue. The aim of the study is to improve the solubility of proteins in muscle tissue to achieve greater yields and improve their quality through the use of electrically activated water fracti...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PC Technology Center
2015-09-01
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| Colecção: | Tehnologìčnij Audit ta Rezervi Virobnictva |
| Assuntos: | |
| Acesso em linha: | http://journals.uran.ua/tarp/article/view/50314 |
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