Open AccessTHE EFFECT OF HYDROLYSIS OF THE ENZYME PROTEPSIN ON THE PH AND MOISTURE BINDING CAPACITY OF SECOND-RATE BEEF
Author(s) -
Ya.M. Uzakov,
Aliya Yessengaziyeva,
Leila A. Kaimbayeva,
И. М. Чернуха,
Madina Kaldarbekova,
M. O. KOZHAHIEVA
Publication year - 2022
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2022-1-97-101
Subject(s) - organoleptic , raw material , hydrolysis , food science , moisture , chemistry , enzymatic hydrolysis , enzyme , pulp and paper industry , biochemistry , organic chemistry , engineering