Technology of natural food additive from bible tripe
Автор: Luzan V.N., Garifulina E.S.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления @vestnik-esstu
Статья в выпуске: 3 (48), 2014 года.
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To use raw meat efficiently it is necessary to create natural food supplements from by-products of slaughter. The paper is devoted to the research of bible tripe processing by lactic acid microorganisms for further development of food additive.
Raw meat, biotransformation, kefir funguses, natural food additive, bible tripe
Короткий адрес: https://sciup.org/142142891
IDR: 142142891
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