Formation of sensory characteristics of food products under the influence of sonochemistry effects
Автор: Potoroko Irina Yurievna, Tsirulnichenko Lina Aleksandrovna
Рубрика: Прикладная биохимия и биотехнологии
Статья в выпуске: 2 т.2, 2014 года.
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The article covers the issues on control of meat products quality based on the application of sonochemistry effects. The favorable effect of ultrasound on the flavor characteristics of products after processing poultry meat is experimentally shown.
Poultry meat, chromatography, ultrasound, quality, sonochemistry
Короткий адрес: https://sciup.org/147160698
IDR: 147160698
Статья научная
