Open AccessTHE FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED MEAT UNDER THE INFLUENCE OF ENZYME COMPLEX
Author(s) -
Svetlana Merenkova,
Oksana Zinina,
Stanislav I. Yakimov
Publication year - 2019
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/food190205
Subject(s) - food science , enzyme , chemistry , tissue transglutaminase , microorganism , rheology , enzyme assay , bacteria , materials science , biochemistry , biology , composite material , genetics
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