Micro structural characteristics of minced meat products from use of protein-mineral additive
Introduction. Infringement of balance mineral substances is widely manifested in the meat products which is much wealthier in phosphorus than calcium. List of additives that containing calcium and technology meat products with their using are limited. Purpose of the work is...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
National university of food technologies
2015-05-01
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| Edice: | Ukrainian Food Journal |
| Témata: | |
| On-line přístup: | http://nbuv.gov.ua/j-pdf/UFJ_2014_3_2_11.pdf |