The influence of the deodorization duration on nutritional and organoleptic characteristics of mineral and protein concentrates
Автор: Prokopets Zh.G., Zhuravleva S.V., Boytsova T.M.
Журнал: Вестник Восточно-Сибирского государственного университета технологий и управления» @vestnik-esstu
Рубрика: Биологические науки
Статья в выпуске: 5 (50), 2014 года.
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The article reveals the influence of the deodorization duration of mineral-protein precipitate formed after by-products of salmon cooking on the organoleptic properties of the mineral and protein concentrates. It shows the possibility of using the developed concentrates as functional additives for food fortification with protein and minerals such as calcium and phosphorus.
Waste, fishing industry, mineral and protein concentrate, organoleptic, deodorization, efficient use of resources
Короткий адрес: https://sciup.org/142142959
IDR: 142142959
