ロード中...
Thawing process calculation of egg ingredients particles in minced meat
Sausages from poultry meat are present on the domestic market. In this regard, the problem of improving the competitiveness of these products is urgent. One way to solve this problem is to replace part of the raw meat in the minced meat for sausages with chicken egg products (pasteurized liquid egg,...
保存先:
| 主要な著者: | , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-12-01
|
| シリーズ: | Teoriâ i Praktika Pererabotki Mâsa |
| 主題: | |
| オンライン･アクセス: | https://www.meatjournal.ru/jour/article/view/127 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|