The influence of natural enzymes on the physico-chemical properties of beef during the process of autolysis
Автор: Tsaregorodtseva E.V.
Статья в выпуске: 1 т.213, 2013 года.
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The influence of surface treatment of beef with enzymes Penicillium roqueforti on physical properties and biochemical structure of beef protein during autolysis has studied.
Beef, enzymes, fermentative activity, quality assessment, autolysis, phisico-chemical properties
Короткий адрес: https://sciup.org/14287833
IDR: 14287833
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