Rational use of beef tripe in high-quality meat products techology
Автор: Luzan V.N., Garifulina E.S.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Статья в выпуске: 4 (31), 2010 года.
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Making up meat foods by means of by-products plays an important role in rational use of raw meat. The article is devoted to research ways of by-products processing of the second category with their further use in the technology of high-quality meat products.
Biotransformation, meat products, kefir grains, tripe
Короткий адрес: https://sciup.org/142148042
IDR: 142148042
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