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Improving the Salting Technology for Fermented Maral Meat Products
The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products. Meat salting is considered to be the most significant process in the formation of organoleptic and qualitative propert...
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| Autores principales: | , , , |
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| Formato: | Artigo |
| Lenguaje: | Russo |
| Publicado: |
Kemerovo State University
2018-12-01
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| Colección: | Техника и технология пищевых производств |
| Materias: | |
| Acceso en línea: | http://fptt.ru/stories/archive/51/8.pdf |
| Etiquetas: |
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