The intensive cooling technology application for the high nutritional value product preparation
Автор: Ermosh L.G.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 10, 2013 года.
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The scientific and practical substantiation of the intensive cooling technology application for the storage period prolongation of meat semi-finished products with high nutritional value is presented in the article.
Intensive cooling, meat minced semi-finished products, jerusalem potato flour, quality indices, microbiological safety
Короткий адрес: https://sciup.org/14082735
IDR: 14082735
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