The Influence of Chopping Duration on the Degree of Proteins Extraction
The quality of meat preparations, in terms of binding compositions, is directly influenced by the degree of extractibility of structural proteins, which in turn is influenced by a number of factors such as quality of raw and auxiliary materials, how various operations are conducted the technological...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2023-10-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/1518 |