Open AccessREGULATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MEAT SYSTEMS WITH THE USE OF FERMENTIVE COMPLEXES
Author(s) -
Svetlana Merenkova
Publication year - 2016
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/food160101
Subject(s) - food science , emulsion , aroma , chemistry , flavor , organoleptic , rheology , raw meat , raw material , materials science , biochemistry , organic chemistry , composite material
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