Open AccessALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS
Author(s) -
E.K. Tunieva,
Н. А. Горбунова
Publication year - 2017
Publication title -
teoriâ i praktika pererabotki mâsa
Language(s) - English
Resource type - Journals
eISSN - 2414-441X
pISSN - 2414-438X
DOI - 10.21323/2414-438x-2017-2-1-47-56
Subject(s) - food science , taste , chemistry , shelf life , processed meat , sodium , raw meat , salt (chemistry) , water activity , food products , emulsion , water content , engineering , biochemistry , organic chemistry , geotechnical engineering