UV-irradiation possible use in order to decrease urease activity degree in the products after soya processing
Автор: Drozdova T.S., Kashin A.S.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Животноводство
Статья в выпуске: 1, 2012 года.
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The research results on UV-irradiation effective use in order to decrease urease activity degree in the products after soya processing are given in the article. The research data prove that UV-irradiation in the process of toasted soya manufacture raises its quality, nutritiousness and safety.
Urease, uv- irradiation, protein, toasted soya
Короткий адрес: https://sciup.org/14082011
IDR: 14082011
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