Effect of enzymatic treatment on biosafety meat products
Автор: Yunusov E.Sh., Ponomarev V.Y., Yezhkov G.O.
Статья в выпуске: 1 т.200, 2010 года.
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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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