Open AccessRESEARCHING THE FUNCTIONAL AND TECHNOLOGICAL CHARACTERISTICS OF MODEL FORCEMEAT, ENRICHED WITH IODINE
Author(s) -
Bakhytkul Assenova,
Eleonora Okuskhanova,
Максим Ребезов
Publication year - 2015
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food150305
Subject(s) - food science , iodine , chemistry , moisture , control sample , laminaria , functional food , water content , stabilizer (aeronautics) , food products , botany , biology , algae , organic chemistry , mechanical engineering , geotechnical engineering , engineering
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