Open AccessTHE INFLUENCE OF ANIMAL PROTEIN COMPLEX ON PROPERTIES OF FORCEMEAT SYSTEMS AND HEAT-TREATED PRODUCTS
Author(s) -
Л С Кудряшов,
О.А. Кудряшова,
Sergey Tikhonov,
Наталья Владимировна Тихонова,
Л С Кудряшов,
О.А. Кудряшова,
Sergey Tikhonov,
Н. В. Тихонова
Publication year - 2017
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/food170304
Subject(s) - autolysis (biology) , salting , food science , chemistry , raw material , chromatography , biochemistry , organic chemistry , enzyme