Rheological indices of the combined minced meat
Автор: Donya D.V., Makhacheva E.V.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 4, 2014 года.
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The experimental research results on the rheological properties of minced meat systems for production of the combined chopped culinary products on the chicken meat basis are given in the article. The main rheological indices of minced meat are defined, dependence of minced meat effective viscosity on shift speed is received.
Combined minced meat, shift tension, effective viscosity
Короткий адрес: https://sciup.org/14083637
IDR: 14083637
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