DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS
The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hy...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2019-07-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/115 |