Study of the influence hawthorn fruit powder on chemical composition and functional and technology properties of the meat pastes
Автор: Skripnikova D.P., Leshchukov K.A.
Журнал: Биология в сельском хозяйстве @biology-in-agriculture
Рубрика: Современные аспекты производства продуктов питания
Статья в выпуске: 1 (10), 2016 года.
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The article is devoted to studying the influence of plant additives on the chemical composition and functional and technological properties of meat pastes. It was established chemical composition and functional and technological properties of meat pastes with addition biologically-active composition Hawthorn fruit powder.
Meat pastes, chemical compositions, functional and technological compositions, biologically-active composition hawthorn fruit powder
Короткий адрес: https://sciup.org/147229290
IDR: 147229290
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