Open AccessEvaluation of the effect of fermentation conditions on the functional and technological characteristics of the semifinished meat product
Author(s) -
Yu A Safonova,
A V Skrypnikov,
E N Kovaleva,
A V Lemeshkin,
S G Machtakov
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1052/1/012049
Subject(s) - recipe , raw material , salting , final product , process engineering , quality (philosophy) , product (mathematics) , process (computing) , computer science , compounding , biochemical engineering , manufacturing engineering , food science , mathematics , engineering , chemistry , materials science , philosophy , geometry , organic chemistry , epistemology , economics , market economy , composite material , operating system