Evaluation of new types genostoksichnosti fermented meat products

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Study of DNA-damaging properties of raw meat with a disability in the nature of autolysis and results based on this meat showed that enzymatic treatment did not lead to an increase in mutagenic properties, moreover samples emulsified meat products derived from meat PSE, marked a slight stimulating effect on the control values.

Food, agricultural raw materials, enzymes

Короткий адрес: https://sciup.org/14286778

IDR: 14286778

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