Effect of enzymatic treatment on biosafety meat products

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In the current study found that the use of enzymatic treatment led to an increase in digestibility of meat products, as well as to improve their nutritional and biological value. From the standpoint of sanitary-epidemiological norms products are fully compliant with the requirement

Food, agricultural raw materials, enzymes

Короткий адрес: https://sciup.org/14286794

IDR: 14286794

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