Open AccessREGULATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MEAT SYSTEMS WITH THE USE OF FERMENTIVE COMPLEXES
Author(s) -
Меренкова Светлана Павловна
Publication year - 2016
Publication title -
vestnik ûžno-uralʹskogo gosudarstvennogo universiteta. seriâ, piŝevye i biotehnologii
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