Open AccessTHE INFLUENCE OF ANIMAL PROTEIN COMPLEX ON PROPERTIES OF FORCEMEAT SYSTEMS AND HEAT-TREATED PRODUCTS
Author(s) -
Leonid S. Kudriashev,
Olga A. Kudriasheva,
Sergey L. Tikhonov,
Н. В. Тихонова
Publication year - 2017
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/food170304
Subject(s) - autolysis (biology) , salting , food science , chemistry , raw material , chromatography , biochemistry , organic chemistry , enzyme
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