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PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS
The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction o...
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| Main Authors: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-04-01
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| Colecção: | Teoriâ i Praktika Pererabotki Mâsa |
| Assuntos: | |
| Acesso em linha: | https://www.meatjournal.ru/jour/article/view/112 |
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