RESEARCH OF MICROWAVE'S INFLUENCE ON QUALITY OF DELICIOUS PRODUCTS FROM BEEF
Influence of time of microwave fluctuations on organoleptic indicators, chemical composition, exit and periods of storage of a meat product is investigated. It is established that the use of microwave technology in the beef delicacy reduces the salting by 3 times, and baking by 1,2 times. The yield...
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| Format: | Article |
| Language: | English |
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iVolga Press
2012-03-01
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| Series: | Russian Journal of Agricultural and Socio-Economic Sciences |
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| Online Access: | http://www.rjoas.com/issue-2012-03/i003_article_2012_04.pdf |