The use of enzymes of mouldy mushrooms in the technology of making beefsteaks
Автор: Tsaregorodtseva E.V.
Статья в выпуске: 2 т.214, 2013 года.
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To improve quality and bioavailability of meat the technology of making beefsteaks previously treated with enzymes Penicillium roqueforti has developed.
Beef, enzymes, fermentative activity, technology of making, steak, degree of roast
Короткий адрес: https://sciup.org/14287947
IDR: 14287947
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