Physical and chemical changes in multicomponent chopped meat products
Автор: Makhacheva E.V., Vloschinskiy P.E.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 7, 2013 года.
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The research results of physical and chemical indices of semi-finished and culinary chopped products based on minced chicken, cooked according to chilled food technology, and changes in these parameters during refrigeratory storage are given in the article. The acid and peroxide values, the active acidity, the fat and dry substance content in semi-finished, cooled and regenerated products are determined.
Chopped products, physical and chemical indices, acid value, peroxide value, active acidity, fat content, dry substance content, chilled food technology, refrigeratory storage
Короткий адрес: https://sciup.org/14083144
IDR: 14083144
