Open AccessTechnology of meat minced products with the use of sodium alginate-based thermostable elastic emulsion
Author(s) -
Кристина Борисівна Нечепуренко,
Galina Horbeko,
Olena Zolotukhina,
Невен Бремеч Желко,
Anil Grover,
Yanina Tsarenko,
Anastasia Kornitskaya
Publication year - 2019
Publication title -
sciencerise
Language(s) - English
Resource type - Journals
eISSN - 2313-8416
pISSN - 2313-6286
DOI - 10.15587/2313-8416.2019.169163
Subject(s) - organoleptic , emulsion , sodium alginate , food science , raw material , chemistry , rheology , sodium , materials science , organic chemistry , composite material