Study of cryoprotectors effect on oxidation processes at storage of frozen halffinished products
The publication presents data on the effect of polysaccharides as cryoprotectants on changes of the lipid fraction of quick-frozen semi-finished products during storage. Since the structure of minced systems is formed as a result of the destruction of the native structure of the meat and the formati...
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| Format: | Article |
| Language: | English |
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Odesa National University of Technology
2016-12-01
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| Series: | Harčova Nauka ì Tehnologìâ |
| Subjects: | |
| Online Access: | http://journals.gsjp.eu/index.php/foodtech/article/view/248 |