Biomodification of Ostrich Meat Properties with Collagenase: Optimization of Technological Parameters
Domestic and international experience confirm the expediency of enzymes in meat industry. Enzymes are used for biomodification proposes when it goes about raw materials with the high-content of connective tissue, e.g. chopped semi-finished products, delicatessen, sausages, etc. Ostrich meat is an ad...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Kemerovo State University
2018-12-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/51/3.pdf |